This New England staple is hearty, warming and wholesome, making it perfect fodder for Autumn evenings, but it's also a good choice for the health conscious. Using a mixture of fish means you can really bump up the vitamin content and seafood is always an excellent choice for packing in lean protein. I've swapped double cream for creme fraiche for a lighter option that still feels thick, creamy and luxurious and you'd never guess it's all been done in the microwave.
Seafood Chowder
Ingredients:
2 Handfuls mixed seafood (I used salmon, smoked haddock, unsmoked haddock, prawns and mussels but anything goes)
1/2 pint of water or fish stock
Handful sweetcorn
1/2 a medium potato
1/2 a small onion
Knob of butter
Sprig of parsley and chives
Cayenne pepper
100ml creme fraiche
Method
Dice the potato and onion and put in a microwaveable bowl along with the butter and a splash of water or stock. Microwave on full power for 4 minutes, until soft.
Add the remaining water/stock, seafood, sweetcorn, creme fraiche and a sprinkling of Cayenne pepper. Stir well and microwave for a further minute and a half.
Sprinkle the parsley and chives over the top, stir and check for seasoning. You may want more salt depending on what fish you've used and it will definitely need black or white pepper and a squeeze of lemon juice.
Serve with a hot buttered crusty roll.
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This article originally appeared on The Debrief.