Nigella Chowder With Southeast Asian Flavours

This chowder is a delicious mix of creamy coconut milk, tender smoked cod, and juicy prawns. With a touch of lime and fresh chili, it’s full of flavor and perfect for warming up!

Ingredients Needed:

• 750 millilitres of chicken stock
• 500 grams baking potatoes (peeled and cut into 5mm / ¼ inch cubes
• 100 grams baby leeks (cut into 1cm / ½ inch slices)
• 125 grams baby sweetcorn (cut into 5mm / ¼ inch slices)
• 2 bay leaves
• 1 teaspoon ground mace
• 1 x 400 milliliter can of coconut milk
• 600 grams skinless smoked cod fillets (cut into 2.5cm / 1-inch cubes)
• 60 millilitres of fresh lime juice
• 250 grams of small or medium frozen prawns
• 300 grams of canned sweetcorn kernels (drained)
• 1 teaspoon Maldon sea salt flakes (or ½ teaspoon table salt)
• 1 long fresh red chili pepper (deseeded and finely chopped)
• 20 grams fresh coriander (finely chopped)

How To Make Chowder With Southeast Asian Flavours?

1. Cook the Vegetables: Bring the chicken stock to a boil in a medium-sized pan. Add the potatoes, leeks, baby corn, bay leaves, and mace. Cook for about 10 minutes, or until the vegetables are tender.
2. Add Coconut Milk & Smoked Cod: Stir in the coconut milk, smoked cod, and lime juice. Bring it back to a boil and simmer for 1-2 minutes.
3. Add Prawns & Sweetcorn: Add the prawns and canned sweetcorn to the pan. Let the soup come to a boil again and ensure everything is heated through.
4. Season & Serve: Season with Maldon sea salt (or table salt) to taste. Serve the chowder in bowls and garnish with chopped red chili and fresh coriander.

Recipe Tips:

• Cut the Vegetables Evenly: Make sure to cut the potatoes, leeks, and sweetcorn into even sizes. This helps them cook at the same time, ensuring a uniform texture in your chowder.
• Don’t Overcook the Cod: Add the cod just before you add the prawns to avoid overcooking. Cod cooks quickly, and you want it tender, not tough.
• Adjust the Lime Juice: Add the lime juice gradually, tasting as you go. You want the chowder to have a nice balance of tang, not too sour.
• Use Frozen Prawns: Frozen praawns work great here and are convenient. Just make sure they’re fully thawed and well-drained before adding them to the chowder.
• Garnish Just Before Serving: Add the chopped chili and coriander right before serving to keep their fresh, vibrant flavors. This will make the chowder look and taste even better!

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover chowder cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 2 days.
• Freeze: This chowder can be frozen for up to 3 months. Let it cool completely before placing it in a freezer-safe container.
• Reheat: Pour the leftover chowder into a saucepan and heat over low heat, stirring occasionally, until it’s warmed through.

Nutrition Facts:

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 55mg
• Sodium: 850mg
• Potassium: 740mg
• Total Carbohydrate: 29g
• Dietary Fiber: 4g
• Sugars: 9g
• Protein: 23g

Try More Nigella  Lawson Recipes:

• Nigella Anglo-Asian Lamb Salad
• Nigella Asian Slaw
• Nigella Chilli Con Carne With Chocolate​​​ ​Recipe ​