Corn, potato and seafood chowder
1 small, finely chopped
420 g, (500g) washed, peeled, diced
4 cup(s), (1L)
canned corn kernels in brine, rinsed, drained
180 g, (300g can)
300 g, (or any boneless white fish) cut into 2cm pieces
300 g, peeled
extra light cooking cream
½ cup(s), (125ml)
fresh flat-leaf parsley
2 tbs, chopped
4 slice(s), toasted
- Heat olive oil in a large saucepan over medium low heat. Add onion and cook, stirring, for 4 minutes or until softened but not coloured. Add potatoes and stock, then cover pan and bring to the boil. Tilt the saucepan lid slightly and cook for 10 minutes or until potato is tender.
- Add corn, fish and prawns to pan. Cook for 5 minutes or until fish and prawns change colour. Stir in cream until heated through, then season with salt and freshly ground black pepper. Serve chowder sprinkled with fresh parsley and toast on the side.