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Seafood Chowder
Ingredients
- 1 tablespoon olive oil
- 175 + gram packet rindless bacon rashers chopped
- 1 brown onion finely chopped; medium
- 1 clove garlic crushed
- 1/3 cup plain flour
- 1 cup milk
- 1 cup thick cream
- 500m L fish stock or chicken
- 2-3 potatoes peeled, cut into 1cm pieces; medium
- 1-2 carrots cubed
- 125 gram corn kernels 1 cup
- 650 g mixed seafood or seafood marinara mix
- 1-2 cubes frozen spinach or parsley
- 2 tablespoon chives finely chopped
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Directions
- Heat oil in a large saucepan over moderately high heat. Cook and stir bacon for 5 minutes or until brown.
- Add onion and garlic. Cook and stir for 5 minutes or until onion softens. Stir in flour until combined. Gradually add milk & cream, stock, carrot and potato, stirring. Bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.
- Stir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper.
- Ladle soup into bowls. Serve sprinkled with chives.
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