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.



Recipe by Catriona Taylor
Serves - 2
Prep. Time -
Cooking Time - 30


  • 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



  • 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


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