Seafood chowder with seaweed

There is nothing like good chowder, but over the years we have endured lots of bad imitations. Chowder should never have flour added, the only thickener being the potatoes, then bay leaf and milk and after that you can make it your own as they have done in certain states in America after the Scots introduced it. Adding the carrageen will also thicken it. Drop the bacon if you like, add in an extra bay leaf instead or some fresh thyme. If you are lucky enough to be able to get Gloun farm milk to use, you will not need any cream as it’s very creamy so just use it instead of the cream. I find buying a carton of cream a waste unless I have use for the leftovers (you can always freeze any that is left).

Method

1. Melt the butter in the pan, add the bacon and fry over a medium heat until golden. Add the onion, some seasoning and cook gently until softened.

2. Add the milk, cream, potatoes, bay leaf, carrageen and the fish stock, bring to the boil, then simmer for about 5 to 7 minutes or until the potatoes are tender and the carrageen will start to dissolve.

3. Add the smoked haddock with the chopped parsley and check the seasoning and serve.

4. If you would like to make the chowder in advance, once the potatoes are softened remove from the heat and chill until needed. Then reheat and add the fish and parsley.