Sea Food Chowder
This is fast becoming a classic on our Beach Shack, no matter how much we bring we always sell out? A good creamy chowder is hard to beat and I think the depth of flavour which the seasoning brings is why the chowder is so popular. A lady in Neath has nicknamed our seasoning "Chowder Powder", I like that name! We have been making chowder on the Beach Shack for a number of years now and in fact it is where the Ship's Biscuits were first developed. We used to serve our chowder with thick fish shaped scones and our Ship's Biscuits were developed from this concept. In my eyes a good chowder is like a good fish pie and should contain three types of fish, a white fish, a pink fish and a smoked fish.
- Peel and chop up the potatoes, boil them in a pan until tender drain and set aside
- Heat another pan and add the butter, onion, garlic, stock and seasoning. cook for around 10 minutes over a gentle heat
- meanwhile pour the milk into a saucepan and gently simmer over a low to moderate heat. add two thirds of the potatoes into the milk
- with a hand blender, puree the remaining third of the potatoes into a smooth paste.
- add pureed potatoes to the milk and potato mixture - this will help to thicken the mix
- Now add the onion mix, fish and prawns
- simmer until the fish and prawns are well cooked.
- remove from the heat and stir through the cream
- 8 Medium Potatoes
- 700ml of Milk
- 1 Onion Diced
- 2 Cloves of Garlic
- A Knob of Butter
- 1tbsp of Stock Powder
- 1tsp of Captain Cat's Mor Seasoning
- 200g of Prawns
- 100ml of Cream
- 400g of Fish (mix of white fish, pink fish and smoked fish)