Ingredients
- 2 small carrots
- ½leek (the white part)
- ½celery stalk
- 3 mashing potatoes (floury type)
- 1 hoki portion (you can replace with any fish you want)
- 2 whiting filets
- 12 mussels
- ½ bunch fresh dill
- half milk, half water – enough to just cover the vegetables
- tablespoon of all purpose flour
- 1/2 cup of sour cream
- salt to taste
This is the chowder I make when I want something comforting without spending all afternoon in the kitchen. There’s no need to be precious about the seafood—use whatever you have. The dill is the one ingredient I wouldn’t skip
Method
Slice the carrots into rounds, dice the potatoes, and slice the leek and celery.
Place the vegetables in a large pot and add enough half milk, half water to just cover them. Add a pinch of salt and bring to a gentle boil. Cook until the vegetables are tender.
Meanwhile, finely chop the dill. Cut the fish into bite-sized pieces. Add the fish, seafood and most of the dill to the pot, reserving a little dill for serving if you like. Simmer gently until the fish is cooked through.
Mix the flour into the sour cream until smooth. Gradually stir in a few spoonfuls of the hot chowder, one at a time, mixing well after each addition. This tempers the sour cream and prevents lumps.
Once the mixture is warm and smooth, pour it back into the pot while stirring continuously.
Bring the chowder back to a gentle boil for a minute or two until it thickens slightly.
Serve with crusty bread and a sprinkle of fresh dill