Chowder gratin
This hearty dish is the perfect warming meal for the colder months. With a creamy fish filling and a crispy top, the whole family will love it. Recipe and image courtesy of Trewithen Dairy, trewithendairy.co.uk
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves: 4
Ingredients
- 20g Butter
- 1 Onion (sliced)
- 100g Bacon lardons
- 1 tbsp Plain flour
- 200ml Fish stock
- 2 Medium waxy potatoes (peeled and cubed)
- 200g Tinned sweetcorn (drained)
- 300g Fish pie mix
- 200g Prawns
- 30g Trewithen Dairy Cornish clotted cream
- 0.5 tsp Cayenne pepper
- Salt and pepper
- Small bunch flat-leaf parsley (roughly chopped)
- 150g Stale bread
- 100g Chorizo
- Crusty bread (to serve)
Method
Step 1
Heat the butter in a large saucepan over a medium heat; add the onion and sweat for 5 minutes, then push to one side and add the bacon lardons, frying until golden brown.
Step 2
Add the flour, stir and cook for a couple of minutes. Pour in the stock and simmer. Add the cubed potatoes and cover for about 15 minutes.
Step 3
Add the sweetcorn, fish and prawns, then stir through the cream. Add the cayenne and season. Simmer for a couple of minutes, then stir through half the parsley. Remove from the heat.
Step 4
Blitz the bread and chorizo in a food processor to a fine crumb. Season to taste. Place a frying pan over a medium-high heat and fry the breadcrumb mix for 2-3 minutes until golden.
Step 5
Pour the chowder into a serving bowl and spoon the crumb on top. Serve with bread.
