Cherry & Dennis Recipes
Seafood, Corn and Potato Chowder
海鮮粟米薯仔周打湯
Recipe overview
Fish, prawns, corn and potato simmer in a butter-flour base with milk and cream for a comforting household chowder.
01
Ingredients
Main ingredients
- 350 g fish fillet
- 250 g prawn
- 500 g medium potatoes
- 250 g sweetcorn kernels
- 1 piece onion
- 2 stalk stalks celery
Stock
- 700 ml vegetable stock
Sauce
- 500 ml milk
- 150 ml cooking cream
Seasoning
- 40 g unsalted butter
- 40 g all-purpose flour
- 1 tsp salt
- 1/2 tsp Black pepper
02
Tools
- knife
- cutting board
- mixing bowl
- stockpot
- wooden spoon
- whisk
- measuring cup
- food thermometer
- ladle
- serving bowl
03
Steps
Step 1
Cut the seafood
Check fish for bones and cut 3 cm pieces; peel and devein prawns and pat both dry separately.
Step 2
Dice the vegetables
Peel and cube potatoes 2 cm; dice onion and celery.
Step 3
Melt the butter
Melt all the butter in a stockpot over medium-low without browning.
Step 4
Soften onion and celery
Cook onion and celery for 4 minutes until soft.
Step 5
Cook the flour roux
Sprinkle in flour and stir constantly for 1 minute into a pale roux.
Step 6
Whisk in the stock
Whisk in vegetable stock in four additions until lump-free.
Step 7
Simmer potato and corn
Add potato, corn, salt and pepper and simmer 12 minutes until potato is just tender.
Step 8
Add the fish
Add fish pieces and simmer gently for 4 minutes until nearly opaque.
Step 9
Add the prawns
Add prawns and cook 3 minutes until all seafood is opaque and reaches 63°C.
Step 10
Add milk and cream
Turn heat to low and stir in milk and cream gradually.
Step 11
Rewarm and check seafood
Rewarm gently for 2 minutes without boiling; verify fish and prawns are at least 63°C.
Step 12
Ladle and serve
Ladle into four white bowls, giving each fish, prawn, potato and corn.
Common mistakes
- Seafood overcooks if added with the potatoes; tenderise potato first and add fish and prawns last.
Tips
Keep the chowder below a hard boil after adding milk for a smoother texture.
