Chowders
Rich and filling, these traditionally American main-meal dishes can be served on their own, with crusty bread or your favourite side salad. They often combine a variety of meats and vegetables.
Florida Avocado and Tomato Chowder
Colourful ingredients create a kaleidoscope of fresh colours and flavours.
Serves 4
400 ml/14 fl oz chicken stock
500 g/18 oz potatoes, peeled and cubed
100 g/4 oz sweetcorn, thawed if frozen
200 g/7 oz plum tomatoes, chopped
225 g/8 oz smoked turkey breast, cubed
1 tsp dried thyme
1 avocado, cubed
juice of 1 lime
3 bacon rashers, cooked and crumbled
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the avocado, lime, bacon, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours. Stir in the avocado, lime and bacon. Season to taste with salt and pepper.
Sweetcorn Chowder with Cheese
A satisfying chowder, rich with sausage, cheese and the flavour of sweetcorn.
Serves 6
450 ml/¾ pint chicken stock
225 g/8 oz smoked sausage, sliced
400 g/14 oz can sweetcorn
400 g/14 oz can creamed sweetcorn
300 g/11 oz tomatoes, chopped
1 onion, chopped
1 red pepper, chopped
1 potato, peeled and chopped
1 garlic clove, crushed
450 ml/¾ pint full-fat milk
2 tbsp cornflour
50–75 g/2–3 oz Cheddar cheese, grated
salt and freshly ground black pepper, to taste
Garlic Croûtons, to garnish
Combine all the ingredients, except the milk, cornflour cheese, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours, adding 250 ml/8 fl oz of the milk during the last 30 minutes. Stir in the remaining combined milk and the cornflour, stirring for 2–3 minutes. Add the cheese, stirring until melted. Season to taste with salt and pepper. Sprinkle each bowl of chowder with some Garlic Croûtons.
Hearty Sweetcorn and Potato Chowder V
Make this thick, hearty chowder with storecupboard ingredients.
Serves 4
450 ml/¾ pint vegetable stock
350 g/12 oz potatoes, peeled and cubed
225 g/8 oz sweetcorn, thawed if frozen
1 onion, chopped
1 celery stick, sliced
¬Ω tsp dried thyme
325 ml/11 fl oz full-fat milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours, adding the 300 ml/½ pint milk during the last 30 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Sweet Onion and Bean Chowder
The onions can be caramelised to enhance the flavour, if you like. Sauté the onions in 2 tbsp butter in a large frying pan for 2 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes.
Serves 8
450 ml/¾ pint vegetable or chicken stock
450 ml/¾ pint beef stock
400 g/14 oz can cannellini beans, drained and rinsed
700 g/1¬Ω lb onions, thinly sliced
¾ tsp dried thyme
50 ml/2 fl oz dry sherry (optional)
salt and freshly ground black pepper, to taste
Garlic Croûtons, to garnish
Combine all the ingredients, except the sherry, salt and pepper, in the slow cooker. Cover and cook on High for 5–6 hours, adding the sherry during the last 15 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with some Garlic Croûtons.
Easy Vichyssoise V
This is a quick and easy version of the traditional dish.
Serves 6
750 ml/1¼ pints vegetable stock
600 g/1 lb 6 oz floury potatoes, peeled and cubed
2 leeks, chopped
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
snipped fresh chives, to garnish
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on Low for 6–8 hours. Stir in the combined milk and cornflour during the last 20 minutes. Process the chowder in a food processor or blender until smooth. Season to taste with salt and pepper.Serve warm, or refrigerate and serve chilled. Sprinkle each bowl of chowder with chives.
Potato Chowder V
Substitute any vegetables you like for the potatoes in this versatile chowder, such as carrots, courgettes, French beans or sweetcorn, for a delectable vegetable chowder.
Serves 6
750 ml/1¼ pints vegetable stock
600 g/1 lb 6 oz floury potatoes, peeled and cubed
2 onions, chopped
¬Ω celery stick, thinly sliced
¼–½ tsp celery seeds
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on Low for 6–8 hours. Stir in the combined milk and cornflour during the last 20 minutes. Season to taste with salt and pepper.
Potato au Gratin Chowder V
Sprinkle with nutmeg for a lovely accent.
Serves 6
750 ml/1¼ pints vegetable stock
600 g/1 lb 6 oz floury potatoes, peeled and cubed
2 onions, chopped
¬Ω celery stick, thinly sliced
¼–½ tsp celery seeds
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
75 g/3 oz Cheddar cheese, grated
salt and freshly ground black pepper, to taste
freshly grated nutmeg, to garnish
Combine all the ingredients, except the milk, cornflour, cheese, salt and pepper, in the slow cooker. Cover and cook on Low for 6–8 hours. Stir in the combined milk and cornflour during the last 20 minutes. Process half the chowder in a food processor or blender until almost smooth. Return to the slow cooker and cook on High for 10 minutes. Add the cheese, stirring until melted. Season to taste with salt and pepper. Sprinkle each bowl of chowder with freshly grated nutmeg.
Potato Curry Chowder V
The curry flavour in this chowder is subtle. Increase the amount if you prefer.
Serves 4
1 litre/1¾ pints vegetable stock
8 spring onions, chopped
3 large potatoes, peeled and cubed
3 garlic cloves, crushed
¾ tsp curry powder
¬Ω tsp ground cumin
250 ml/8 fl oz semi-skimmed milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on Low for 6–8 hours. Turn the heat to High and cook for 10 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Onion Chowder with Cheese V
Fragrant rosemary gives this chowder an aromatic flavour.
Serves 8
1 litre/1¾ pints vegetable stock
6 large floury potatoes, peeled and cubed (1 cm/¬Ω in)
8 onions, chopped
1 large celery stick, chopped
6 garlic cloves, crushed
¬Ω tsp dried rosemary
450 ml/¾ pint full-fat milk
2 tbsp cornflour
a pinch of freshly grated nutmeg
2 tsp Worcestershire sauce
100 g/4 oz Emmental or Gruyère cheese, grated
salt and white pepper, to taste
Combine the stock, potatoes, onions, celery, garlic and rosemary in a 5.5 litre/ 9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding 250 ml/8 fl oz of the milk during the last 30 minutes. Stir in the combined remaining milk and the cornflour, nutmeg and Worcestershire sauce, stirring for 2–3 minutes. Add the cheese, stirring until melted. Season to taste with salt and white pepper.
Three-cheese and Potato Chowder V
You can vary the cheeses depending on what is available.
Serves 8
1 litre/1¾ pints vegetable stock
6 large floury potatoes, peeled and cubed (1 cm/¬Ω in)
8 onions, chopped
1 large celery stick, chopped
6 garlic cloves, crushed
¬Ω tsp dried rosemary
450 ml/¾ pint full-fat milk
2 tbsp cornflour
a pinch of freshly grated nutmeg
2 tsp Worcestershire sauce
50 g/2 oz hard Mozzarella cheese, grated
50 g/2 oz Cheddar cheese
2–4 tbsp crumbled blue cheese
salt and white pepper, to taste
Combine the stock, potatoes, onions, celery, garlic and rosemary in a 5.5 litre/ 9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding 250 ml/8 fl oz of the milk during the last 30 minutes. Stir in the combined remaining milk and the cornflour, nutmeg and Worcestershire sauce, stirring for 2–3 minutes. Add the cheeses, stirring until melted. Season to taste with salt and pepper.
Potato, Sweetcorn and Bacon Chowder
If you like, the bacon can be sautéed in 1 tsp butter or margarine. When crisp, sprinkle on the chowder as a garnish.
Serves 6
750 ml/1¼ pints chicken stock
500 g/18 oz waxy potatoes, peeled and cubed
225 g/8 oz sweetcorn, thawed if frozen
1 large onion, chopped
1 garlic clove, crushed
175 g/6 oz back bacon, cut into strips
1 large bay leaf
¾ tsp dried thyme
¼ tsp dry mustard powder
450 ml/¾ pint full-fat milk
2 tbsp cornflour
salt and white pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours, adding 375 ml/13 fl oz of the milk during the last 30 minutes. Discard the bay leaf. Process half the chowder in a food processor or blender until smooth. Return to the slow cooker. Cover and cook on High for 10 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and white pepper.
Colcannon Chowder
A lovely chowder with an Irish lilt!
Serves 6
750 ml/1¼ pints chicken stock
500 g/18 oz waxy potatoes, peeled and cubed
225 g/8 oz thinly sliced cabbage
1 large onion, chopped
1 garlic clove, crushed
175 g/6 oz back bacon, cut into strips
1 large bay leaf
¾ tsp dried thyme
¼ tsp dry mustard powder
375 ml/13 fl oz full-fat milk
120 ml/4 fl oz soured cream
2 tbsp cornflour
salt and white pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours, adding the milk during the last 30 minutes. Discard the bay leaf. Stir in the combined soured cream and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Fresh Tomato and Courgette Chowder
Savour summer’s bounty in this lively chowder of basil, tomatoes and courgettes. The bacon adds a delightful smoky accent.
Serves 4
400 ml/14 fl oz vegetable stock
450 g/1 lb plum tomatoes, chopped
2 onions, chopped
1 potato, peeled and cubed
1 courgette, cubed
25 g/1 oz sweetcorn, thawed if frozen
1 tbsp dried basil
salt and cayenne pepper, to taste
2 rashers smoked bacon, cooked until crisp, and crumbled
Combine all the ingredients, except the salt, cayenne pepper and bacon, in the slow cooker. Cover and cook on High for 4–5 hours. Season to taste with salt and cayenne pepper. Sprinkle each bowl of chowder with crumbled bacon.
Green Garden Chowder
A fresh chowder full of healthy vegetables.
Serves 4
400 ml/14 fl oz vegetable stock
450 g/1 lb plum tomatoes, chopped
2 onions, chopped
1 potato, peeled and cubed
1 courgette, cubed
1 tbsp dried basil
175 g/6 oz small broccoli florets
150 g/5 oz French beans, cut into short lengths
75 g/3 oz spinach, sliced
salt and cayenne pepper, to taste
2 rashers smoked bacon, cooked until crisp, and crumbled
4 tbsp grated Parmesan cheese
Combine the stock, tomatoes, onions, potato, courgette and basil in the slow cooker. Cover and cook on High for 4–5 hours, adding the broccoli, beans and spinach for the last 30 minutes. Season to taste with salt and cayenne pepper. Sprinkle each bowl of chowder with crumbled bacon and Parmesan cheese.
Black-eyed Pea and Sweetcorn Chowder
Roasted red peppers and bacon enliven this fuss-free chowder.
Serves 4
375 ml/13 fl oz vegetable or chicken stock
3 onions, chopped
400 g/14 oz can black-eyed peas, drained and rinsed
400 g/14 oz can creamed sweetcorn
2 garlic cloves, crushed
1 tsp dried thyme
2 roasted red peppers from a jar, coarsely chopped
salt and freshly ground black pepper, to taste
4 bacon rashers, cooked until crisp and crumbled
Combine all the ingredients, except the roasted red peppers, salt, pepper and bacon, in the slow cooker. Cover and cook on High for 2–3 hours, adding the roasted peppers during the last 15 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Red Kidney Beans and Greens Chowder
An easy and delicious dish.
Serves 4
375 ml/13 fl oz vegetable or chicken stock
3 onions, chopped
400 g/14 oz can red kidney beans, drained and rinsed
400 g/14 oz okra, sliced
2 garlic cloves, crushed
1 tsp dried thyme
176 g/6 oz spring greens, sliced
salt and freshly ground black pepper, to taste
4 bacon rashers, cooked until crisp and crumbled
Combine all the ingredients, except the spring greens, salt, pepper and bacon, in the slow cooker. Cover and cook on High for 2–3 hours, adding the spring greens during the last 15 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Haricot Bean and Bacon Chowder
Milk adds a creamy smoothness to this bean chowder.
Serves 8
1.5 litres/2¬Ω pints chicken stock
250 g/9 oz dried haricot beans, rinsed
1 carrot, chopped
1 onion, chopped
2 large garlic cloves, crushed
¬Ω tsp dried oregano
¬Ω tsp dried basil
¬Ω tsp dried rosemary
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
8 bacon rashers, cooked until crisp and crumbled
Combine the stock, beans, vegetables and herbs in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low until the beans are tender, 6–8 hours. Turn the heat to High and cook for 10 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. If you like, process half the chowder in a food processor or blender until smooth. Stir back into the slow cooker. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Mixed Bean Chowder
Vary the beans according to what you have in your storecupboard.
Serves 8
1.5 litres/2¬Ω pints chicken stock
75 g/3 oz dried cannellini beans
75 g/3 oz dried pinto beans
75 g/3 oz dried red kidney beans, soaked overnight then boiled for 10 minutes
1 carrot, chopped
1 onion, chopped
2 large garlic cloves, crushed
¬Ω tsp dried oregano
¬Ω tsp dried basil
¬Ω tsp dried rosemary
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
8 bacon rashers, cooked until crisp and crumbled
Combine the stock, beans, vegetables and herbs in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low until the beans are tender, 6–8 hours. Turn the heat to High and cook for 10 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. If you like, process half the chowder in a food processor or blender until smooth. Stir back into the slow cooker. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Tex-Mex Chicken and Cheese Chowder
If you are able to buy pepper-Jack cheese, use this instead of the Monterey Jack or Cheddar and omit the chilli, for a more authentic version.
Serves 4
375 ml/13 fl oz chicken stock
2 x 400 g/14 oz cans creamed sweetcorn
450 g/1 lb skinless chicken breast fillet, cubed (1 cm/¬Ω in)
1 onion, finely chopped
1 medium-hot chilli, finely chopped
1 courgette, cubed
375 ml/13 fl oz semi-skimmed milk
2 tbsp cornflour
175 g/6 oz Monterey Jack or Cheddar cheese, grated
salt and freshly ground black pepper, to taste
Combine the stock, sweetcorn, chicken, onion and chilli in the slow cooker. Cover and cook on High for 4–5 hours, adding the courgette during the last 30 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Add the cheese, stirring until melted. Season to taste with salt and pepper.
Chicken Chowder Hispaniola
This enticing chowder boasts sofrito, a popular Cuban seasoning found in the ethnic section of many supermarkets.
Serves 4
400 g/14 oz can chopped tomatoes
400 ml/14 fl oz chicken stock
400 g/14 oz can chickpeas, drained and rinsed
350 g/12 oz skinless chicken breast fillet, cubed (2 cm/¾ in)
1 onion, chopped
150 g/5 oz spinach, sliced
2 tbsp sofrito sauce (optional)
salt and freshly ground black pepper, to taste
25 g/1 oz flaked almonds, toasted
Combine all the ingredients, except the spinach, sofrito sauce, salt, pepper and almonds, in the slow cooker. Cover and cook on High for 4–5 hours, stirring in the spinach and sofrito sauce during the last 15 minutes. Season to taste with salt and pepper. Sprinkle each bowl with almonds.
Creamy Chicken and Sweetcorn Chowder
A delightfully creamy and filling chowder that makes for real comfort food!
Serves 4
375 ml/13 fl oz chicken stock
2 x 400 g/14 oz cans creamed sweetcorn
450 g/1 lb skinless chicken breast fillet, cubed (1 cm/¬Ω in)
1 onion, finely chopped
1 celery stick, thinly sliced
1 carrot, thinly sliced
375 ml/13 fl oz semi-skimmed milk
2 tbsp cornflour
175 g/6 oz Monterey Jack or Cheddar cheese, grated
salt and freshly ground black pepper, to taste
Combine the stock, sweetcorn, chicken, onion, celery and carrot in the slow cooker. Cover and cook on High for 4–5 hours. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Add the cheese, stirring until melted. Season to taste with salt and pepper.
Chicken and Sweetcorn Chowder
A piquant hint of hot chilli gives a little fire to this flavoursome chowder.
Serves 8
1 litre/1¾ pints chicken stock
450 g/1 lb skinless chicken breast fillet, cubed (1 cm/¬Ω in)
350 g/12 oz sweetcorn, thawed if frozen
2 medium tomatoes, chopped
1 onion, chopped
¬Ω green pepper, chopped
1 carrot, chopped
1–2 tsp finely chopped jalapeño or other medium-hot chilli, finely chopped
2 garlic cloves, crushed
1 tsp dried thyme
250 ml/8 fl oz semi-skimmed milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low for 6–8 hours. Turn the heat to High and cook for 10 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Hearty Chicken and Sweetcorn Chowder
Salsa and black olives are surprising flavour accents in this satisfying chowder.
Serves 6
450 ml/¾ pint chicken stock
2 x 400 g/14 oz cans cream-style sweetcorn
450 g/1 lb skinless chicken breast fillet, cubed
350 g/12 oz potatoes, peeled and cubed
1 onion, chopped
¬Ω red pepper, chopped
2 garlic cloves, crushed
75 ml/2¬Ω fl oz ready-made mild or hot salsa
salt and freshly ground black pepper, to taste
chopped black olives, to garnish
Combine all the ingredients, except the salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 3–4 hours. Season to taste with salt and pepper. Sprinkle each serving with olives.
Mediterranean-style Chicken and Prawn Chowder
The enticing flavours of the Mediterranean, brought to you courtesy of the chickpeas, red pepper, garlic and oregano.
Serves 6
450 ml/¾ pint chicken stock
2 x 400 g/14 oz cans chickpeas, drained
400 g/14 oz can creamed sweetcorn
225 g/8 oz skinless chicken breast fillet, cubed
225 g/8 oz large, peeled and deveined raw prawns
350 g/12 oz potatoes, peeled and cubed
1 onion, chopped
1 roasted red pepper, chopped
2 garlic cloves, crushed
¾ tsp dried oregano
salt and freshly ground black pepper, to taste
chopped black olives, to garnish
Combine all the ingredients, except the salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 3–4 hours. Season to taste with salt and pepper. Sprinkle each serving with olives.
Chicken and Vegetable Chowder
If you have chicken fillets in the freezer, this would make a good convenience meal.
Serves 6
450 ml/¾ pint chicken stock
400 g/14 oz can cream of chicken or potato and leek soup
450 g/1 lb skinless chicken breast fillet, cubed (2 cm/¾ in)
1 large carrot, sliced
50 g/2 oz Mexican-style sweetcorn
1 onion, chopped
2 garlic cloves, crushed
1 tsp dried thyme
350 g/12 oz small broccoli florets
120 ml/4 fl oz semi-skimmed milk
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the broccoli, milk, salt and pepper, in the slow cooker. Cover and cook on High for 3–4 hours, adding the broccoli and milk during the last 20 minutes. Season to taste with salt and pepper.
Chicken and Fresh Vegetable Chowder
A good family meal of chicken and vegetables cooked to tenderness.
Serves 8
1 litre/1¾ pints chicken stock
700 g/1¬Ω lb skinless chicken breast fillet, cubed (2.5 cm/1 in)
1 onion, chopped
1 pepper, chopped
1 celery stick, chopped
1 carrot, chopped
75 g/3 oz courgettes, chopped
2 garlic cloves, crushed
¾ tsp dried thyme
¾ tsp dried marjoram
1 bay leaf
175 ml/6 fl oz semi-skimmed milk
2 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, cornflour, salt and pepper, in the slow cooker. Cover and cook on High for 3–4 hours. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Discard the bay leaf. Season to taste with salt and pepper.
Chicken and Prawn Chowder with Lime
Lime provides the flavour accent in this chowder, while tomatoes and avocado contribute colour and texture contrasts.
Serves 4
1.2 litres/2 pints chicken stock
225 g/8 oz skinless chicken breast fillet, cubed (2 cm/¾ in)
4 spring onions, sliced
4 plum tomatoes, chopped
¼ tsp crushed chilli flakes
a pinch of celery seeds
100 g/4 oz easy-cook long-grain rice
225 g/8 oz large prawns, peeled, deveined and halved crossways
1 avocado, cubed
juice of 1 lime
1 tsp grated lime zest
salt and freshly ground black pepper, to taste
Combine the stock, chicken, spring onions, tomatoes, chilli flakes and celery seeds in the slow cooker. Cover and cook on High for 4–5 hours, adding the rice during the last 2 hours and the prawns during the last 20 minutes. Stir in the avocado, lime juice and zest. Season to taste with salt and pepper.
Prawn and Vegetable Chowder
The rich flavour of this chowder comes from a combination of herbs, spices and tomato sauce.
Serves 6
750 ml/1¼ pints chicken stock
350 g/12 oz sweetcorn, thawed if frozen
225 g/8 oz ready-made tomato sauce
350 g/12 oz waxy potatoes, peeled and diced
2 onions, chopped
1 green or red pepper, chopped
2 garlic cloves, crushed
50 ml/2 fl oz dry sherry (optional)
1–2 tsp dried Italian seasoning
¼ tsp chilli powder
¼ tsp dry mustard powder
3–4 drops Tabasco sauce
175 g/6 oz cooked peeled prawns, thawed if frozen, halved
120 ml/4 fl oz full-fat milk
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the prawns, milk, salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding the prawns and milk during the last 10 minutes. Season to taste with salt and pepper.
Bean and Prawn Chowder
It’s worth keeping some frozen prawns in the freezer for dishes such as this, but remember to let them thaw before you use them.
Serves 8
2 x 400 g/14 oz cans cannellini beans, drained and rinsed
375 ml/13 fl oz chicken stock
400 g/14 oz can creamed sweetcorn
¬Ω onion, chopped
½–¾ tsp dried thyme
¼ tsp dry mustard powder
700 g/1¬Ω lb medium prawns, peeled
375 ml/13 fl oz semi-skimmed milk
2 tbsp cornflour
salt and cayenne pepper, to taste
Combine the beans, stock, sweetcorn, onion, thyme and mustard in the slow cooker. Cover and cook on Low for 6–8 hours, stirring in the prawns and combined milk and cornflour during the last 15–20 minutes. Season to taste with salt and cayenne pepper.
Lobster and Prawn Chowder
Here is a special treat for when lobster is available. It’s worth making a really good home-made stock for this one, if you can.
Serves 4
375 ml/13 fl oz fish stock
400 g/14 oz can chopped tomatoes
2 large potatoes, peeled and cubed
1 onion, chopped
1 tsp dried tarragon
225 g/8 oz cooked lobster meat, cut into small chunks
100 g/4 oz small cooked peeled prawns
250 ml/8 fl oz semi-skimmed milk
15 g/¬Ω oz chopped parsley
salt and freshly ground black pepper, to taste
Combine the stock, tomatoes, potatoes, onion and tarragon in the slow cooker. Cover and cook on Low for 6–8 hours, adding the remaining ingredients, except the salt and pepper, during the last 10–15 minutes. Season to taste with salt and pepper.
Crabmeat Chowder
You can use fresh crabmeat in this recipe, but canned is also good and very convenient.
Serves 4
375 ml/13 fl oz fish stock
400 g/14 oz can chopped tomatoes
2 large potatoes, peeled and cubed
1 onion, chopped
¬Ω tsp dried thyme
300 g/11 oz white crabmeat
250 ml/8 fl oz semi-skimmed milk
15 g/¬Ω oz chopped parsley
salt and freshly ground black pepper, to taste
Combine the stock, tomatoes, potatoes, onion and thyme in the slow cooker. Cover and cook on Low for 6–8 hours, adding the remaining ingredients, except the salt and pepper, during the last 10–15 minutes. Season to taste with salt and pepper.
Curried Scallop and Potato Chowder
This chowder has a lively curry flavour and a bright yellow colour!
Serves 4
375 ml/13 fl oz fish stock
120 ml/4 fl oz dry white wine or water
450 g/1 lb potatoes, peeled and cubed
1 tsp curry powder
1 small garlic clove, crushed
450 g/1 lb scallops, halved if large
100 g/4 oz frozen peas, thawed
50–120 ml/2–4 fl oz semi-skimmed milk
salt and freshly ground black pepper, to taste
Combine the stock, wine, potatoes, curry powder and garlic in the slow cooker. Cover and cook on Low for 6–8 hours. Process the mixture in a food processor or blender until smooth. Return to the slow cooker. Stir in the scallops, peas and milk. Cover and cook on High until the scallops are cooked, about 10 minutes. Season to taste with salt and pepper.
Sherried Crab and Mushroom Chowder
Succulent, sweet crabmeat and fresh mushrooms complement one another in this elegant dish.
Serves 4
600 ml/1 pint chicken stock
450 g/1 lb mushrooms, sliced
130 g/4¬Ω oz waxy potato, peeled and diced
2 small onions, chopped
¬Ω celery stick, finely chopped
¬Ω carrot, finely chopped
a pinch of dried thyme
1 tbsp tomato purée
1¬Ω tsp soy sauce
350 ml/12 fl oz full-fat milk
175 g/6 oz fresh white crabmeat, coarsely chopped
2 tbsp dry sherry or water
1 tbsp cornflour
salt and white pepper, to taste
Combine the stock, vegetables, thyme, tomato purée and soy sauce in the slow cooker. Cover and cook on High for 4–5 hours, adding 250 ml/8 fl oz of the milk and the crabmeat during the last 30 minutes. Stir in the combined remaining milk, sherry and cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Spicy Crab and Scallop Chowder
The flavour kick in this seafood chowder comes from pickling spice.
Serves 4
375 ml/13 fl oz fish stock
400 g/14 oz can tomatoes
1 onion, chopped
1 celery stick, chopped
2 tsp pickling spice
100 g/4 oz white crabmeat
225 g/8 oz scallops, halved if large
120 ml/4 fl oz semi-skimmed milk
salt and freshly ground black pepper, to taste
Combine the stock, tomatoes, onion, celery and pickling spice tied in a muslin bag in the slow cooker. Cover and cook on Low for 6–8 hours, adding the crabmeat, scallops and milk during the last 15 minutes. Discard the spice bag. Season to taste with salt and pepper.
Seafood Sampler Chowder
This delicately seasoned chowder is great with Crispy Croûtons.
Serves 4
400 g/14 oz can chopped tomatoes
250 ml/8 fl oz fish or chicken stock
2 medium potatoes, peeled and cubed
¬Ω yellow pepper, chopped
1 onion, chopped
120 ml/4 fl oz dry white wine or water
¬Ω tsp celery seeds
1 tsp herbes de Provence
225 g/8 oz haddock or halibut, cubed (2.5 cm/1 in)
100 g/4 oz scallops, quartered
100 g/4 oz peeled prawns
¬Ω tsp Tabasco sauce
salt, to taste
Combine the tomatoes with the stock, potatoes, pepper, onion, wine or water, celery seeds and herbs in the slow cooker. Cover and cook on Low for 6–8 hours, adding the seafood during the last 20 minutes. Stir in the Tabasco sauce. Season to taste with salt.
Seafood Chowder
Worcestershire sauce adds piquancy to this chowder, which is topped with crispy bacon.
Serves 8
450 ml/¾ pint fish stock
2 x 400 g/14 oz cans chopped tomatoes
120–250 ml/4–8 fl oz ready-made tomato sauce
700 g/1¬Ω lb potatoes, peeled and chopped
2 onions, sliced
1 large celery stick, sliced
1 tbsp Worcestershire sauce
1 tsp dried rosemary
700 g/1¬Ω lb cod or halibut steaks, cubed (2.5 cm/1 in)
250 ml/8 fl oz full-fat milk
3 tbsp cornflour
salt and freshly ground black pepper, to taste
4 bacon rashers, cooked until crisp and crumbled
Combine the stock, tomatoes, tomato sauce, potatoes, onions, celery, Worcestershire sauce and rosemary in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding the fish during the last 15 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Rich Prawn Chowder
Remember to allow the prawns to thaw, if using frozen, before adding them to the slow cooker.
Serves 8
450 ml/¾ pint fish stock
2 x 400 g/14 oz cans chopped tomatoes
120–250 ml/4–8 fl oz ready-made tomato sauce
350 g/12 oz potatoes, peeled and chopped
100 g/4 oz thawed frozen peas
2 onions, sliced
1 large celery stick, sliced
1 tbsp Worcestershire sauce
1 tsp dried rosemary
700 g/1¬Ω lb large, peeled, deveined prawns
250 ml/8 fl oz full-fat milk
3 tbsp cornflour
salt and freshly ground black pepper, to taste
4 bacon rashers, cooked until crisp and crumbled
Combine the stock, tomatoes, tomato sauce, potatoes, peas, onions, celery, Worcestershire sauce and rosemary in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding the prawns during the last 15 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper. Sprinkle each bowl of chowder with bacon.
Salmon and Roasted Pepper Chowder
Salmon is paired with sweetcorn and seasoned with chilli, cumin and oregano for a fabulous feast.
Serves 4
225 g/8 oz sweetcorn, thawed if frozen
450 ml/¾ pint vegetable stock
2 medium potatoes, peeled and cubed
2 roasted red peppers, chopped
½–1 jalapeño or other medium-hot chilli, finely chopped
2 garlic cloves, crushed
1 tsp cumin seeds
1 tsp dried oregano
350 g/12 oz thick salmon fillet, skinned and cubed (2.5 cm/1 in)
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the salmon, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours, adding the salmon during the last 15 minutes. Season to taste with salt and pepper.
Bermuda Fish Chowder
With bay and thyme, and a good splash of Worcestershire sauce, this chowder is certainly robust in flavour.
Serves 6
1 litre/1¾ pints fish stock
400 g/14 oz can plum tomatoes, roughly chopped, with juice
75 ml/2¬Ω fl oz tomato ketchup
2 small smoked pork hocks
550 g/1¼ lb potatoes, peeled and cubed
2 onions, chopped
1 large celery stick, chopped
1 large carrot, chopped
¬Ω green pepper, chopped
2¬Ω tsp Worcestershire sauce
2 large bay leaves
½–¾ tsp dried thyme
1 tsp curry powder
450 g/1 lb lean fish fillets such as haddock, cod, hake, whiting, cubed (2.5 cm/1 in)
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the fish, salt and pepper, in a 5.5 litre/ 9½ pint slow cooker. Cover and cook on Low for 6–8 hours, adding the fish during the last 15 minutes. Discard the pork hocks and bay leaves. Season to taste with salt and pepper.
Fresh Salmon Chowder with Potatoes
Salmon has a good flavour that’s perfect for fine chowders like this one.
Serves 4
750 ml/1¼ pints fish stock
550 g/1¼ lb potatoes, peeled and cubed
2 onions, chopped
¬Ω tsp dry mustard powder
¬Ω tsp dried marjoram
450 g/1 lb thick salmon fillet, skinned and cubed (2.5 cm/1 in)
250 ml/8 fl oz full-fat milk
2 tbsp cornflour
salt and white pepper, to taste
Combine the stock, potatoes, onions, mustard and marjoram in the slow cooker. Cover and cook on High for 5–6 hours. Process the chowder in a food processor or blender until smooth. Return to the slow cooker. Stir in the salmon. Cover and cook on High until the fish is cooked, 10–15 minutes. Stir in the combined milk and cornflour, stirring for 2–3 minutes. Season to taste with salt and white pepper.
Monkfish and Cheddar Chowder
Use any favourite firm-textured fish in this creamy chowder enriched with cheese.
Serves 4
400 ml/14 fl oz chicken stock
450 g/1 lb potatoes, peeled and cubed
1 onion, chopped
1 carrot, sliced
450 g/1 lb monkfish, membrane removed, cubed (2 cm/¾ in)
120 ml/4 fl oz semi-skimmed milk
50 g/2 oz Cheddar cheese, grated
½–1 tsp Tabasco sauce
salt, to taste
Combine the stock and vegetables in the slow cooker. Cover and cook on Low for 6–8 hours. Process the chowder in a food processor or blender until smooth. Return to the slow cooker. Cover and cook on High for 25 minutes, adding the fish and milk during the last 15 minutes. Add the cheese and Tabasco sauce, stirring until the cheese has melted. Season to taste with salt.
Flounder Chowder
Although this dish calls for flounder, you could also use plaice, lemon sole, cod, haddock, whiting or halibut.
Serves 6
450 ml/¾ pint fish or vegetable stock
350 g/12 oz potatoes, peeled and cubed (2 cm/¾ in)
2 onions, chopped
1 large carrot, chopped
1 large celery stick, chopped
175 g/6 oz dried butter beans, rinsed
50 g/2 oz sweetcorn, thawed if frozen
1 garlic clove, crushed
1¬Ω tsp dried basil
¬Ω tsp dried marjoram
¼ tsp dry mustard powder
¼ tsp crushed celery seeds
450 ml/¾ pint semi-skimmed milk
450 g/1 lb skinless flounder fillets, diced (2.5 cm/1 in)
1 tbsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, fish, cornflour, salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low for 6–8 hours, adding 375 ml/13 fl oz of the milk during the last 30 minutes. Add the fish. Cover and cook on High for 10–15 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Canadian Fish Chowder
Mace is the secret flavour in this easy chowder. Try some of the cheaper and less well-known fish for an economical family meal.
Serves 6
2 x 400 g/14 oz cans chopped tomatoes
450 ml/¾ pint water
2 onions, finely chopped
1 large carrot, finely chopped
1 large celery stick, finely chopped
2 leeks (white parts only), thinly sliced
450 g/1 lb cod, haddock, whiting or pollack, cubed (2.5 cm/1 in)
250 ml/8 fl oz semi-skimmed milk
¼–½ tsp ground mace
salt and white pepper, to taste
2 spring onions, thinly sliced
Combine the tomatoes, water and vegetables in the slow cooker. Cover and cook on High for 4–5 hours, adding the fish, milk and mace during the last 15 minutes. Season to taste with salt and white pepper. Sprinkle each bowl of chowder with spring onions.
Potato Seafood Chowder
Saffron adds a subtle flavour and a beautiful colour to this chowder of haddock, cod and prawns.
Serves 4
450 ml/¾ pint fish stock
3 medium floury potatoes, unpeeled and cubed
1 onion, sliced
1 celery stick, sliced
1 tsp saffron threads
450 ml/¾ pint semi-skimmed milk
225 g/8 oz haddock fillets
225 g/8 oz cod fillets
50 g/2 oz raw or cooked peeled prawns, thawed if frozen
1 tbsp cornflour
salt and white pepper, to taste
Combine the stock, vegetables and saffron in the slow cooker. Cover and cook on High for 4–5 hours, adding 375 ml/13 fl oz of the milk during the last 30 minutes and the seafood during the last 15 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Cod and Vegetable Chowder
You could use another firm white fish instead of cod, for a change.
Serves 4
400 ml/14 fl oz chicken stock
350 g/12 oz potatoes, peeled and cubed
1 onion, chopped
1 carrot, sliced
175 g/6 oz small broccoli florets
50 g/2 oz thawed frozen peas
65 g/2¬Ω oz French beans, cut into short lengths
450 g/1 lb cod, cubed (2 cm/¾ in)
120 ml/4 fl oz semi-skimmed milk
50 g/2 oz Cheddar cheese, grated
½–1 tsp Tabasco sauce
salt, to taste
Combine the stock and vegetables in the slow cooker. Cover and cook on Low for 6–8 hours. Process the chowder in a food processor or blender until smooth. Return to the slow cooker. Cover and cook on High for 25 minutes, adding the fish and milk during the last 15 minutes. Add the cheese and Tabasco sauce, stirring until the cheese has melted. Season to taste with salt.
Nova Scotia Seafood Chowder
Hearty chowders are a hallmark of the cuisine in Canada’s Atlantic provinces and the seafood they contain depends on the day’s catch. This combination is typical.
Serves 4
450 ml/¾ pint fish stock
350 g/12 oz potatoes, peeled and cubed
¬Ω cauliflower, in florets
1 large onion, chopped
1 carrot, chopped
1 celery stick, chopped
1 garlic clove, crushed
1¬Ω tsp dried basil
¬Ω tsp dried marjoram
¼ tsp dry mustard powder
450 ml/¾ pint full-fat milk
225 g/8 oz skinless white fish fillets such as cod, haddock, whiting, plaice or flounder, cubed
100 g/4 oz raw prawns, peeled
100 g/4 oz white crabmeat
1 tbsp cornflour
salt and white pepper, to taste
Combine the stock, vegetables, garlic, herbs and mustard in the slow cooker. Cover and cook on Low for 6–8 hours, adding 375 ml/13 fl oz of the milk during the last 30 minutes. Turn the heat to High and add the seafood. Cover and cook for 10 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.
Cod and Potato Chowder
This chunky chowder has a thick, flavourful base of puréed vegetables.
Serves 4
375 ml/13 fl oz fish stock
700 g/1¬Ω lb potatoes, peeled and cubed
1 large onion, chopped
1 celery stick, chopped
1 carrot, chopped
1 tsp dried thyme
250 ml/8 fl oz semi-skimmed milk
450 g/1 lb cod, cubed (2 cm/¾ in)
½–1 tsp Tabasco sauce
salt, to taste
2 bacon rashers, cooked until crisp and crumbled
Combine the stock, vegetables and thyme in the slow cooker. Cover and cook on High for 4–5 hours. Process the chowder and milk in a food processor or blender until smooth. Return to the slow cooker. Add the cod and the Tabasco sauce. Cover and cook on High for 10–15 minutes. Season to taste with salt. Sprinkle each bowl of chowder with bacon.
Salmon, Prawn and Sweet Potato Chowder
Cod, whiting and red snapper are other possible fish choices for this herb-scented chowder.
Serves 8
2 x 400 g/14 oz cans chopped tomatoes
450 ml/¾ pint chicken stock
120 ml/4 fl oz dry white wine or chicken stock
700 g/1¬Ω lb sweet potatoes, peeled and cubed
1 onion, chopped
¬Ω green pepper, chopped
50 g/2 oz sweetcorn, thawed if frozen
2 garlic cloves, crushed
1 tsp dried basil
1 tsp dried oregano
¼ tsp dried thyme
350 g/12 oz thick salmon fillet, skinned and cubed (2.5 cm/1 in)
350 g/12 oz large raw prawns, peeled and deveined
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the salmon, prawns, salt and pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low for 6–8 hours, adding the salmon and prawns during the last 15–20 minutes. Season to taste with salt and pepper.
Scandinavian Fish Chowder
This fish chowder features cod, with accents of dill, cucumber and hard-boiled eggs.
Serves 8
450 ml/¾ pint water
350 g/12 oz potatoes, peeled and diced
1 large celery stick, chopped
1 onion, chopped
1 tsp dried dill
¬Ω tsp paprika
¼ tsp ground allspice
450 ml/¾ pint semi-skimmed milk
450 g/1 lb skinless cod fillets, sliced
150 g/5 oz cucumber, seeded and chopped
2 tbsp cornflour
2 tbsp lemon juice
salt and freshly ground black pepper, to taste
hard-boiled egg slices, to garnish
Combine the water, potatoes, celery, onion, dill, paprika and allspice in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low for 6–8 hours, stirring in 375 ml/13 fl oz of the milk during the last 30 minutes. Stir in the cod and cucumber. Cover and cook on High for 10 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Stir in the lemon juice. Season to taste with salt and pepper. Garnish the bowls of chowder with egg slices.
Red Clam Chowder
Adding tomato juice gives a fuller flavour. Use sweet potatoes instead of the white for a change.
Serves 8
450 ml/¾ pint fish stock
450 ml/¾ pint tomato juice
350 g/12 oz potatoes, peeled and diced
400 g/14 oz can chopped tomatoes
2 onions, chopped
1 large carrot, sliced
¬Ω green pepper, chopped
1 celery stick, chopped
1 garlic clove
1 bay leaf
1 tsp dried basil
¬Ω tsp dried oregano
¬Ω tsp sugar
375 g/13 oz clams from a jar, drained and chopped, with juice
salt and cayenne pepper, to taste
Combine all the ingredients, except the clams, salt and cayenne pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on High for 4–5 hours, adding the clams during the last 30 minutes. Discard the bay leaf. Season to taste with salt and cayenne pepper.
Manhattan-style Clam Chowder with Sweetcorn
The mild smokiness of bacon adds a subtle flavour to this chowder.
Serves 4
2 x 400 g/14 oz cans chopped tomatoes
250 ml/8 fl oz chicken stock
175 g/6 oz potatoes, peeled and cubed
1 onion, finely chopped
100 g/4 oz sweetcorn, thawed if frozen
1 celery stick, chopped
¬Ω green pepper, chopped
50 g/2 oz smoked back bacon, cut into thin strips
1 garlic clove, crushed
1 bay leaf
¬Ω tsp dried thyme
¬Ω tsp dried basil
¬Ω tsp sugar
375 g/13 oz clams from a jar, drained and chopped, with juice
salt and cayenne pepper, to taste
Combine all the ingredients, except the clams, salt and cayenne pepper, in the slow cooker. Cover and cook on High for 4–6 hours, adding the clams during the last 45 minutes. Discard the bay leaf. Season to taste with salt and cayenne pepper.
Manhattan-style Fish and Vegetable Chowder
A delicious chowder with a flavour of the sea.
Serves 6
1 litre/1¾ pints tomato juice
450 ml/¾ pint chicken stock
150 g/5 oz frozen French beans, thawed
100 g/4 oz sweetcorn, thawed if frozen
175 g/6 oz potato, peeled and cubed
2 onions, chopped
1 celery stick, chopped
1 carrot, chopped
1 bay leaf
¬Ω tsp dried thyme
¬Ω tsp dried marjoram
¼ tsp dry mustard powder
¼ tsp black pepper
350 g/12 oz skinless haddock or halibut fillets, cubed (2 cm/¾ in)
salt and cayenne pepper, to taste
Combine all the ingredients, except the fish, salt and cayenne pepper, in a 5.5 litre/9½ pint slow cooker. Cover and cook on Low for 6–8 hours, adding the fish during the last 15–20 minutes. Discard the bay leaf. Season to taste with salt and pepper.
White Clam and Sweetcorn Chowder
If you keep a jar or two of clams, or even cockles, in your storecupboard you can make this hearty chowder at any time.
Serves 4
250 ml/8 fl oz fish or chicken stock
350 g/12 oz waxy potatoes, peeled and cubed (1 cm/¬Ω in)
100 g/4 oz sweetcorn, thawed if frozen
1 medium onion, chopped
1 large celery stick, chopped
1 large bay leaf
¬Ω tsp dried marjoram
250 ml/8 fl oz semi-skimmed milk
275 g/10 oz clams from a jar, drained and finely chopped, with juice
2 tsp cornflour
salt and freshly ground black pepper, to taste
Combine all the ingredients, except the milk, clams, cornflour, salt and pepper, in the slow cooker. Cover and cook on High for 4–5 hours. Discard the bay leaf. Process the chowder in a food processor or blender until smooth. Return to the slow cooker. Stir in 175 ml/6 fl oz of the milk and the clams. Cover and cook on High for 15 minutes. Stir in the combined remaining milk and the cornflour, stirring for 2–3 minutes. Season to taste with salt and pepper.