It’s that time of the year again where we need to keep our tummies warm with all our favorite soups, curries and hot puddings. Try out one of Chef Sawan’s favorite Seafood Chowder recipe.
Recipe for Seafood Chowder Ingredients to serve 6 people
- 1 medium carrot, finely chopped 1 stick celery, finely chopped
- 3 (750g) potatoes, peeled, roughly chopped
- 4 cups (1 litre) chicken stock
- 200 g of corn kernels
- 100g prawns meat
- 100g baby calamari
- 100g mussels meat
- 100g line-fish
- 200ml thickened cream
- Sea salt & freshly ground black pepper, to taste
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Crusty ciabatta bread
- Method of preparation
Step 1 – Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
Step 2 – Add corn kernels to soup. Simmer for 10 minutes, or until corn is tender.
Step 3 – Cut line-fish in small cubes and calamari in rings. Fried the calamari heat and add the mix of prawns, mussel meat, fish and calamari. Let the chowder cook on slow heat. Add the cream and stir without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
Step 4 – Stir through chives and parsley. Serve immediately with bread.