An Easy Fish Chowder Recipe using Fish, Mussels or Shrimps

This is an easy-to-cook fish chowder recipe that uses any white fish, mussels or shrimps. Lovely and delicate with a cup of sinful cream, this is a good recipe for those who wish to impress their guests.

The chowder has an old history with its roots in France, and very popular in Brittany. This dish was then introduced to the English and adopted particularly along the Cornish and Devon coasts where fish was plentiful. Finally it was brought across to the Americas by the early settlers. Milk, cream and fish are popular staples in any chowder dish.

Fish Chowder Recipe

2 tablespoons butter
1 small onion, finely chopped
2 rashers bacon, finely chopped
4 large potatoes, peeled and cubed
1 large carrot, finely chopped
1 1/2 cups milk
1 cup cream
1/4 teaspoon pepper
1/4 teaspoon dried thyme
parsley, chopped
300 g cubed fish (skinned and boned), mussels or shrimps)

Melt butter in a large pot and fry the onions and bacon. Add potatoes, carrots, cream, milk, pepper and thyme.  Bring to the boil. Reduce heat and simmer for 20 minutes. Add seafood and cook for a further 10 minutes. Sprinkle with parsley and serve hot with French bread.

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