Corn, potato and seafood chowder
9
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Bring the taste of San Francisco to your dinner table tonight. Serve this seafood soup with slices of thick-cut sourdough bread.
Ingredients
Olive oil
1 tbs
Brown onion
1 small, finely chopped
Potato(es)
420 g, (500g) washed, peeled, diced
Chicken stock
4 cup(s), (1L)
Canned corn kernels, rinsed and drained
180 g, (300g can)
Ling, raw
300 g, (or any boneless white fish) cut into 2cm pieces
Raw peeled prawns
300 g
Light cream
½ cup(s), (125ml)
Fresh flat-leaf parsley
2 tbs, chopped
White sourdough bread
4 slice(s), toasted
Instructions
1
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.
2
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.
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