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CHOWDER GRATIN

August 28, 2024

Serves

4

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Generous chunks of fish, sweetcorn and bacon in a creamy sauce, topped with a meaty crumb is the perfect way to warm the cockles on chilly days. Serve with crusty bread to mop up the sauce.

Chowder Gratin
Serves: 4 Prep Time: 25 mins Prep Time: 20 mins Prep Time: 45 mins

Method

Step 1

Heat the butter in a large saucepan over a medium heat before adding the onion. Allow to sweet gently for 5 minutes, then push to one side and add the bacon lardons.

Step 2

When the bacon is golden brown, add the plain flour and stir well. Allow to cook for a couple of minutes.

Step 3

While stirring, pour the fish stock in and bring to a simmer. Add the cubed potatoes and cover for approx 15 minutes or until the potatoes are tender.

Step 4

Add the sweetcorn, fish and seafood, before stirring through the clotted cream for richness. Add the cayenne to taste and season generously with salt and pepper. Simmer for a couple of minutes, then stir through half the chopped parsley and remove from the heat.

Step 5

To make the crumb, blitz the bread and chorizo in a food processor until you have a fine crumb. Add seasoning to taste – depending on the saltiness of the chorizo.

Step 6

Place a frying pan over a medium to high heat and add the breadcrumb mix. The chorizo contains all the oils needed to coat the breadcrumbs. Fry for 2-3 minutes until crisp and golden.

Step 7

To serve, place the chowder into a serving bowl and spoon the crumb over the top. Serve with crusty bread.

Chowder Gratin

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Ingredients

FOR THE CHOWDER

20g butter

1 onion, sliced

300g fish pie mix

200g prawns

100g bacon lardons

2 Medium waxy potatoes e.g. desiree, peeled and cubed

200g tinned sweetcorn, drained

½  tsp cayenne

1 tbsp plain flour

200ml fish stock

30g Cornish clotted cream

Small bunch flat leaf parsley, roughly chopped

FOR THE CRUMB

150g stale bread

100g chorizo

Chowder Gratin

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