Eating this seafood chowder with salmon and prawns 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’ inflammatory reactions. 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.
Seafood chowder with salmon and prawns
Eating this seafood chowder with salmon and prawns 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’ inflammatory reactions. 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.
- Total Time: 40 minutes
- Yield: 2 1x
Ingredients
- 2 shallots, chopped
- 1 tbsp olive oil
- 1 tbsp cornflour
- 300ml fish stock
- 200g sweet potatoes, chopped into chunks
- 50g frozen sweetcorn, defrosted
- 1 fillet salmon, chopped into large chunks
- 1 fillet smoked haddock, chopped into large chunks
- 50g frozen prawns, defrosted
- 150ml full-fat milk
- ½ tsp cayenne pepper
- salt and pepper to taste
- 2 tbsp double cream
- handful of parsley, chopped
- 25g cheddar cheese
Instructions
- Gently cook the shallots and potatoes in olive oil until softened.
- Add cornflour and stir for 2 minutes.
- Pour in fish stock and milk and simmer for 15 minutes until the potato has cooked.
- Add the sweetcorn and cayenne pepper, season to taste.
- Add the fish chunks and cook gently for 4-5 minutes.
- Add prawns and cook for a further 5 minutes.
- Take off the heat and stir in the cream.
- Serve in bowls sprinkled with grated cheese and parsley to garnish.
- Prep Time: 10
- Cook Time: 30
