Name: Seafood chowder
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 40 gram butter; 1 tablespoon vegetable oil; 3 bacon rashers, rind removed, coarsely chopped; 1 leek, pale section only, washed, thinly sliced; 1 small red capsicum, finely chopped; 1/4 cup plain flour; 3 cup warm milk; 3 1/2 cup fish stock; 1 cup water; 3 medium potatoes, cut into 2cm pieces; 1 bay leaf; 400 gram smoked cod, bones removed, cut into 2cm pieces; 12 small mussels, beard removed, scrubbed; 2 125g cans corn kernels, drained; 200 gram small cooked prawns; 1/3 cup finely chopped flat-leaf parsley; garlic bread, to serve

Seafood chowder

A chunky, hearty and creamy chowder with prawns, smoked cod and mussels with potatoes. It can be served as a meal or as a starter. It is especially tasty when served with garlic bread.

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Serves 6

Prep

25M

Cook

25M

Total

50M

Ingredients

40 gram butter

1 tablespoon vegetable oil

3 bacon rashers, rind removed, coarsely chopped

1 leek, pale section only, washed, thinly sliced

1 small red capsicum, finely chopped

1/4 cup plain flour

3 cup warm milk

3 1/2 cup fish stock

1 cup water

3 medium potatoes, cut into 2cm pieces

1 bay leaf

400 gram smoked cod, bones removed, cut into 2cm pieces

12 small mussels, beard removed, scrubbed

2 125g cans corn kernels, drained

200 gram small cooked prawns

1/3 cup finely chopped flat-leaf parsley

garlic bread, to serve

Method

1.In a large heavy-based saucepan, melt butter and oil over moderate heat. Add bacon; cook and stir for 2-3 minutes or until brown. Add leek and capsicum; cook and stir for 3-4 minutes or until leek is soft.

2.Stir in flour until blended. Gradually add warm milk, whisking until smooth. Cook and stir for 2-3 minutes or until thick and bubbling.

3.Stir in stock, water, potato and bay leaf. Bring to the boil. Reduce heat; simmer, stirring occasionally, for 10 minutes or until potato is tender. Stir in cod and mussels. Cover with a lid; cook for 5 minutes or until mussels open (discard any that don’t open).

4.Add corn, prawns and parsley; cook and stir for 2-3 minutes or until heated. Season with salt and pepper. Ladle into serving bowls. Serve at once with garlic bread.

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