Low Fat Seafood Chowder

Chowder for me is more than just a soup, its a meal in a bowl. Chowder is something I'll always order when dining close to the coast as I always find that pubs and restaurants close to the coast always make the very best chowder. Sometimes chowder can have alot of cream in it, making it a not so low fat option. I've devised this low fat version to satisfy my craving for my beloved chowder without going OTT on the calorie count.

Ingredients

• 1 fillet of smoked haddock, cubed
• 1 fillet of cod, cubed
• 1 fillet of salmon, cubed
• 1 cup of mussel meat
• 1 cup of king prawns
• 1 leek, chopped
• 2 carrots, diced
• 1 garlic clove, diced
• 1 onion, diced
• 4-5 baby potatoes, sliced
• 2 tbsp flat leaf parsley
• 200ml of fish stock, mixed with a tsp of saffron strands
• 300ml of low fat milk
• Salt & Pepper
• 1 tbsp of olive oil
• Low Fat Creme fraiche to serve

Method

1. In a saucepan, add the oil, and sweat the onions, leeks, garlic, carrots, and baby potatoes. Saute for 5-8 minutes.
2. Add the stock and milk, and bring to the boil.
3. Allow to simmer for 10 minutes.
4. Using a hand held blender, whizz the soup mixture to a smooth consistency.
5. Add the seafood mix and continue the simmer until the fish is cooked. (Normally 5 minutes)
6. Season well and add some creme fraiche and flat leaf parsley.