The chowder is a great weekend soup that seems to taste better if you are eating it by the sea. For this recipe, you can use any firm, white-fleshed fish, cockles, oysters or a mixture. Sprinkle with bread or crumbled water crackers just before serving.
|80 g||Unsalted butter|
|1 tsp||Fresh thyme|
|500 g||Potatoes, peeled and diced|
|1 kg||White fish, cut into 3cm cubes, or 1 cup of steamed cockle meat, or two dozen oysters|
|1 to taste||Salt and freshly ground black pepper|
|100 g||Shoulder bacon, diced and precooked|
|2 Tbsp||Fresh parsley|
|1 serving||Water cracker|
- Finely chop the onion. Melt the butter and sauté the onion until translucent and without colour - about 2-3 minutes.
- Add the milk and cream and simmer for 20 minutes. Dice the thyme leaves and add to the chowder. Add the potatoes (diced) and simmer until tender.
- Add the seafood (cut into 3cm cubes or 1 cup of steamed cockle meat or 2 dozen oysters) and simmer until just cooked through. Season to taste with salt and pepper, then add the bacon (diced and precooked).
- Serve the chowder sprinkled with parsley and crumbled water crackers if desired.