When it’s cold outside, nothing warms up as a much as a delicious, homemade soup. One of our favourites is a nice creamy soup called Clam Chowder, originally from New England. We adopted it with a twist and below is our recipe. Don’t be put off by the longer list of ingredients, it’s so easy and quick to do at home, and so worth it!
To address the needs of the average busy person we propose to use frozen peas and canned clams. It would be obviously better with fresh clams and peas, so feel free to adapt the recipe according to your taste and time.
Creamy Fishy Chowder
Print recipeIngredients
- 1 Carrot
- 1 Onion
- 2 Celery branches
- 3 Medium potatoes
- 1 tablespoon Butter
- 2 medium slices Bacon
- 1 can Clams (and its juices)
- 400g Fish chunks
- 1 clove Garlic
- 2 Bay leaves
- 100g Green peas
- 100ml Sour cream
- 1 bunch dill
- 1 Chilli (Small)
Directions
| Step 1 | |
| Cut the bacon into short strips and fry them with the butter on a pot on medium heat | |
| Step 2 | |
| When the bacon becomes crisp, add the onion finely chopped, celery, bay leaves, and crushed garlic. Sauté a few minutes until the onions become soft but not browned | |
| Step 3 | |
| Add the carrot and celery sliced; the potatoes peeled and cut into cubes; the clams and their juices; the fish, and a good 1.5L of water (or vegetable stock) and simmer until the potatoes are tender (15-20 mins), stirring occasionally | |
| Step 4 | |
| Let it cool down for 10 minutes, and add slowly add the cream. To avoid curding, mix thoroughly 3 table spoons of the hot soup into the cream first, and then stir back the mix slowly into the soup | |
| Step 5 | |
| Add the dill freshly chopped, some chilli rings and serve immediately with some bread (ideally sourdough). | |
