Creamy Seafood Chowder
An Original Recipe by Lorraine Elliott
Preparation time: 8 minutes
Cooking time: 15 minutes
- 50g/1.7ozs. butter
- 2 leeks, white part only
- 2 cloves garlic, peeled
- 1 red capsicum, seeded and diced
- 2 potatoes, thinly sliced and cut into bite sized chunks
- 1 cup fish/prawn or chicken stock
- Kernels from 1 corn cob
- 1.5 cups cream
- 1/2 cup milk
- Salt and pepper for seasoning
- 500g/1.1lbs seafood marinara mix
- 1/4 cup chopped parsley and chives
Step 1 - Heat the butter in a large saucepan on medium heat. Add the leeks and garlic and saute until soft. Add the diced capsicum and potatoes and add the stock. Simmer with the lid on for about 5-7 minutes or until the potatoes are starting to go soft. Add the corn kernels, cream and milk and bring to a boil simmering for 5 minutes until slightly reduced. Taste for seasoning adding salt and pepper as needed.
Step 2 - Lastly add the seafood mix, bring to a boil and simmer with the lid off for 5 minutes until the seafood is cooked. Serve with chopped parsley and chives on top with crusty bread.