Seafood chowder
6
Points®
Total time: 3 hr 10 min • Prep: 25 min • Cook: 2 hr 45 min • Serves: 4 • Difficulty: Easy
Jazz up your weeknights with this thick and creamy soup that is pure New Orleans soul food.
Ingredients
Olive oil
2 tbs
Shortcut bacon
100 g, chopped
Leek
1 whole, chopped
Garlic
12 clove(s), crushed
Potato(es)
500 g, chopped
Skim milk
1 cup(s), (250ml)
Fish stock
3 cup(s), (750ml)
Dried bay leaf
1 whole
Ling, raw
200 g, (or any firm white fish), cut into 4cm pieces
Raw peeled prawns
350 g, peeled
Mussels
200 g, pot-ready
Calamari or squid, raw
100 g, (calamari), cleaned and thinly sliced
Fresh dill
2 tbs
Lemon(s)
1 medium, wedges, to serve
Instructions
1
Heat oil in a large saucepan over medium heat. Add bacon and leek and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
2
Add potato, milk, stock and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 2 hours 30 minutes.
3
Add ½ cup (125ml) boiling water. Using a food processor or stick blender, process potato mixture until smooth. Return to high heat and bring to the boil. Add fish, prawns, mussels and squid and cook, covered, for 5 minutes or until mussels open (discard any that stay closed). Sprinkle with dill and serve with lemon wedges.
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