Seafood Chowder with Salmon & Prawns
This seafood chowder is a great way to support joint and bone health as the seafood contains Omega-3 fatty acids which are the metabolic building blocks for a group of very powerful anti-inflammatory agents that can ‘turn off’ the inflammatory reaction. Shallots are members of the allium family, which contain high levels of sulphur-based compounds which are important in the production of collagen and glucosamine, essential for healthy joints.
Ingredients
- 2 shallots, chopped
- 1 tbsp olive oil
- 1 tbsp corn flour
- 300ml fish stock
- 200 g sweet potatoes, chopped into chunks
- 50 g frozen sweetcorn, defrosted
- 1 fillet salmon, chopped into large chunks
- 1 fillet smoked haddock, chopped into large chunks
- 50 g frozen prawns, defrosted
- 150 ml of full-fat milk
- ½ tsp Cayenne pepper
- Salt and pepper to taste
- 2 tbsp double cream
- A handful of parsley, chopped
- 25 g cheddar cheese
Method
- Gently cook the shallots and potatoes in olive oil until softened
- Add cornflour, and stir for 2 minutes until cooked
- Pour in fish stock and milk, and simmer for 15 minutes until potato cooked
- Add the sweetcorn, then add cayenne pepper, salt, and pepper
- Add the fish chunks and cook gently for 4-5 minutes
- Add prawns, and cook for a further 5 minutes
- Take off the heat, stir in cream
- Serve in bowls with grated cheese and sprinkled parsley to garnish
