Chowder takes its name from the French word for cauldron – chaudiere – the type of pot that was traditionally used for soups and stews. Like most chowders, this is a substantial dish, which is good served with crusty bread for a lunch or supper.
200g / 7oz / generous 1 cup drained, canned corn kernels
600ml / 1 pint / 2 1/2 cups milk
15g / 1/2 oz / 1 tbsp butter
1 small leek, sliced
1 small garlic clove, crushed
2 rindless smoked streaky (fatty) bacon rashers (strips), finely chopped
1 small green or red (bell) pepper, seeded and diced
1 celery stick, chopped
115g / 4oz / generous 1/2 cup white long grain rice
5ml / 1 tsp plain (all purpose) flour
about 450ml / 3/4 pint / scant 2 cups hot chicken or vegetable stock
4 large scallops
115g / 4oz white fish fillet, such as monkfish, plaice or flounder
15ml / 1 tbsp finely chopped fresh flat leaf parsely
good pinch of cayenne pepper
30 – 45ml / 2-3 tbsp single (light) cream (optional)
salt and ground black pepper
crusty bread, to serve
Place half the drained corn kernels in a food processor or blender. Add a little of the milk and then process until the mixture is thick and creamy. Set aside.
If you dont have a food processor, then simply chop the corn kernels finely and transfer to a bowl. Beat in the milk a little at a time until the mixture is thick and creamy.
Melt the butter in a large, heavy pan, add the leek, garlic and bacon and gently fry for 4-5 minutes until the leek has softened but not browned.
Add the diced green or red pepper and the chopped celery and cook over a very gentle heat for 3-4 minutes more, stirring frequently, until the pepper and celer have softened slightly.
Stir in the rice and cook for a few minutes, stirring occasionally, until the grains begin to swell, then sprinkle flour evenly over the top of the rice and vegetables. Cook for about 1 minute, stirring all the time, then gradually stir in the remaining milk and the hot stock.
Bring the mixture to the boil over a medium heat, then lower the heat and stir in the creamed corn mixture, with the whole corn kernels. season well.
Cover the pan and simmer very gently for about 20 minutes, or until the rice is tender, stirring occasionally. And a little more chicken or vegetable stock or water to the pan if the mixture thickens too quickly or if the rice begins to stick to the base of the pan.
Cut the corals away from the scallops and set them aside. Slice the white flesh into 5mm / 1/4in pieces. Cut the white fish fillet into bite sized chunks.
Add the scallops and chunks of fish to the chowder. Stir gently, then cook for 4 minutes.
Stir in the scallop corals, chopped parsely and cayenne pepper. Cook for a few more until the scallops are just cooked and heated through, then stir in the cream, if using. Adjust the seasoning and serve the chowder with thick slices of crusty bread.
Other Seafood Chowder Recipes
Jamie Oliver did an awesome and simple corn seafood chowder with smoked haddock and spiced tiger prawns.
This is still available to watch on 4oD if your in the UK.
Jamie Olivers smoky haddock corn chowder. Its also available in his awesome book, Jamies 30 Minute Meals. Jamie also does a really quick and easy fish stew as show in the video below.
Rick Stein is one of the UKs top seafood chefs. Heres a link to his Cod and Lobster Chowder
Jamie Oliver Fish Stew Videoseafood chowder jamie oliver
seafood chowder recipe jamie oliver