The starting point for this recipe was my craving for the type of chowder I ate on my last big summer holiday, in 2019. This was a holiday of a lifetime whale watching trip on Vancouver Island with my son and daughter. We stayed in a gorgeous apartment in Victoria and nearly every other day we went out on a whale watching trip. We saw many humpback whales and orcas, as well as other wildlife like seals, eagles and otters. Perfect.

After a morning or afternoon out in the boat (with the wonderful Eagle Wing Tours) we’d disembark happy and hungry. Towards the end of the trip I discovered Barb’s Fish and Chips, right on Fisherman’s Wharf. The fish and chips were delicious but I also loved the chowder. Sometimes it’s the little things that make the memories of a trip so special – and for me food is always important.

The photos here are from the colourful Fisherman’s Wharf which I’ve included to cheer myself up in these difficult times and to remind myself that one day we will be able to travel again.

The following is based on one of Jamie Oliver’s recipes but I’ve adapted it (for example I’ve used tinned sweetcorn instead of fresh and a different type of potatoes).

Serves 2.

Ingredients

• 2 rashers of smoked streaky bacon 
• 1 small bunch of spring onion, chopped 
• 125g potatoes, washed and chopped into 2cm chunks 
• 1 tin of sweet corn, drained 
• 1 fillet of smoked skinless haddock, roughly chopped 
• 2 bay leaves 
• 2 sprigs of fresh thyme 
• 500mls chicken stock 
• 75 ml single cream 
• 100g peeled cooked prawns , from sustainable sources
• Olive oil
• Salt and pepper

Method

1. Warm some oil in a pan, finely chop the back and fry gently. Add the spring onions and cook for a couple of minutes, stirring.
2. Add the potatoes, mix well, ensuring they don’t stick to the pan.
3. Add the haddock, bay leaves, thyme and sweetcorn. Mix well.
4. Pour in the chicken stock and bring to the boil, then turn down to a simmer. Season with salt and peper and cook for about 15/20 minutes or until the potatoes are soft.
5. Use a masher and crush some of the mixture including some potatoes and then stir well so that the chowder becomes quite thick.
6. Add the prawns and the cream and warm through on a low heat for a few minutes.

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