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CHOWDER WITH ASIAN FLAVOURS

This is the perfect supper on those days when a knife and fork seem like just too much work. It's instantly comforting but spirited enough to make one feel invigorated rather than stultified by eating it. And although, to many, replacing the regular milk with coconut milk, dispensing with the flour and butter - the roux - altogether and taking the south east Asian route rather than the traditional one, might seem an abomination, I love it so much better than the anyway-more-laborious-to-prepare original.

Children may prefer the lime juice reduced and the chilli removed. I think it is perfection as it is.

Recipe posted by Nigella

Ingredients

  • Express Recipe
  • Gluten Free
  • Nigella Recipe
  • 750ml chicken stock
  • 500g baking potatoes or 2 medium-sized, peeled and cut into 5mm cubes
  • 100g baby leeks, cut into 1cm slices
  • 125g baby corn, cut into 5mm slices
  • 2 bay leaves
  • 1 teaspoon ground mace
  • 1 x 400ml can coconut milk
  • 600g skinless smoked cod fillets, cut into 2.5cm cubes
  • 60ml lime juice
  • 250g small or medium frozen prawns
  • 300g canned sweetcorn, drained
  • 1 teaspoon Maldon salt or 1/2 teaspoon table salt
  • 1 long red chilli, deseeded and finely chopped
  • 20g fresh coriander, finely chopped

Method

Serves: 4
  1. Bring the stock to the boil in a medium-sized pan. Cook the chopped potatoes, leeks and baby corn in the stock with the bay leaves and mace for about 10 minutes or until tender.
  2. Add the coconut milk, chopped smoked fish and the lime juice. Bring the pan back to the boil and let it simmer for a minute or so.
  3. Tip in the prawns and sweetcorn and once again let it come back to the boil to heat them through. Season with the salt and then serve.
  4. Decorate each bowl with some chopped chilli and pungent, leafy coriander.
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