Ingredients
This recipe uses precooked potato & squash, so it saves some time. You should be able to do this dish within 40 mins but I’m pretty darn fast. It is a good way of using leftovers.
- Meat from one crab or 1 small packet of crab
- 6 spot prawns or a handful of smaller shrimps
- 1 salmon fillet
- 1 to 2 litres fish stock
- 2 cloves garlic
- ½ small onion chopped
- 2 stalks celery cut into slices
- ¼ cup chopped fennel or dill leaves
- 1 potato semi-cooked then cubed
- 1/3 cup cooked acorn squash cut into cubes (optional)
- ½ cup mixed frozen vegetables
- ½ cup mushroom soup
- 2 T. butter
- ½ cup cream
- 2 T. grated parmesan cheese
- 1 cup chaga tea (not necessary but it’s healthy & impresses friends)
- 2 strips bacon cut into 1-inch pieces
- ¼ cup white wine (optional)
- 1 Canola oil or bacon grease
- Salt, pepper & your fave herbs to taste (I like a bit of subtle heat or smoke to contrast the creaminess ie- a bit of smoked paprika, cayenne or Cajun seasoning)
Instructions
- Get the onions and bacon frying in a preheated skillet in canola oil or grease and add garlic once onions are translucent and bacon is slightly browned.
- Microwave a potato ahead of time for 4 minutes to save on cooking time then cube it up. Make sure to poke a few holes in the spud to avoid any explosions. Add cubed spuds to the fried veggie base.
- Cube the cooked squash and add to veggies along with the celery slices. I only used squash because I had leftovers to use up.
- Transfer cooked veggies into a soup pot over medium heat and add stock and chaga tea (optional). If you don’t have fish stock, veggie or chicken stock is fine.
- Cube the salmon into rustic chunks, brown slightly in the butter using the previous veggie skillet then add contents of entire skillet to the soup mix.
- Add the prawns, crab & frozen veggies near the end last as they don’t take long to cook.
- Finally, add cream and/or mushroom soup to thicken the chowder a bit, then stir in the greenery and the grated parmesan cheese.
- Soup is ready when the prawns and crab have changed colour in 3 -5 mins.
- Serve with croutons. I made mine with old Bannock cubed up then fried in bacon grease or butter.
