Cuisine – Charmed by the chowder

Ocean fresh seafood is a winner all year round and consumed in my household at least once a week. Steamed mussels or homemade fish and chips are the usual suspects but lately I have gone absolutely ‘chowder crazy.’ Although my last column focused on a warming winter soup, I just couldn’t resist showcasing this delicious recipe. I have made and remade it, certain now that I have reached the epitome of chowder delightfulness. Not only is this creamy sensation a taste-bud pleaser, the seafood content has authority in the health department too.  If you’re not a big seafood fan, branch out, because seafood is seriously beneficial to our diets, particularly in old age. It is low in cholesterol, yet high in protein, vitamins and minerals, not to mention the Omega 3 fatty acids it harbours. At the end of the day, it tastes good and it’s good for us. What more could we ask? Well, a second helping would be nice.

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Nic’s Creamy Seafood Chowder

1 carrot
1 onion
1 potato
3 large cloves of garlic
2 slices of shoulder or streaky bacon
40g of butter
a generous sprinkle of dried thyme
600g of fresh marinara mix
2 tbsp of olive oil
1/3 cup of fresh cream
2 tbsp plain flour (heaped spoons please)
1 cup of full milk combined with half a cup of water
1 tsp garlic salt (if available)

Peel and cube the carrot and the potato. Dice the onion, garlic and bacon. Pop a medium saucepan on the stove and turn it up to a fairly high heat. Add your butter and wait until you see it start to bubble from the heat of the pan. Sauté your onion for a minute or so and then add your garlic. When the onions and garlic are soft and beginning to brown throw in the diced bacon. Fry the bacon, tossing frequently for a minute or two until cooked.

Flavour with a generous amount of salt and pepper. Add your potato and carrot. Cook for approximately 5 minutes but stir constantly. Turn the heat down a smidgen if things start to burn. Throw in your flour stirring quickly and continuously, and then add your cream.

You will notice the cream starts to boil frantically as soon as it hits the pan. Keep the stove on a high heat then promptly add your milk and water. We now want to get this saucy base back up to a simmer. Leave the element on high until the milk begins to bubble. As soon as it does, turn the heat down to medium or just below. Throw in all of your dried thyme and add another dash of salt and pepper. Finally, the marinara mix is added, which needs only to be simmered for 3-5 minutes.

If you are unsure of whether the seafood is cooked or not, taste it. We want it soft and scrumptious, not rubbery and tasteless. If you find that the chowder is at all watery, add another sifted tablespoon of flour to the pot and stir thoroughly to thicken. If the chowder is too thick, add a bit more milk or water. Throw in your teaspoon of garlic salt, stir and serve.

I like to top the chowder with some freshly cut parsley from my garden. I also like to a have a fresh loaf of French bread on hand for dipping. If neither parsley nor bread are available don’t fret; this chowder is not bothered about being served up on its own. In fact, it quite likes being the centre of attention.