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Seafood Chowder

This rich and hearty chowder, made with marinara mix, prawn cutlets and vegetables, is best served hot with some crusty bread.
Photo of Seafood Chowder

Ingredients

  • 1 small onion, small diced
  • 1/2 leek, small diced
  • 1 stick celery, small diced
  • 2 cups fish stock
  • 1 cup cream
  • 4 tablespoons cornflour
  • 6 tablespoons sour cream
  • 1 tablespoons chopped chives
  • 1 loaf crusty bread
  • 3 large potatoes, small diced
  • 1 teaspoons turmeric
  • 2 tablespoons chopped parsley
  • 1 teaspoons lemon zest
  • 1 teaspoons crushed garlic
  • 1 medium carrot, small diced
  • 500 grams marinara mix, defrosted and drained
  • 1 tablespoons olive oil
  • 1 pinch pepper
  • 1 pinch salt
  • 1/2 cup medium white wine
  • 250 grams cooked prawn cutlets, defrosted and drained
  • 1 small onion, small diced
  • 1/2 leek, small diced
  • 1 stick celery, small diced
  • 2 cups fish stock
  • 1 cup cream
  • 4 tablespoons cornflour
  • 6 tablespoons sour cream
  • 1 tablespoons chopped chives
  • 1 loaf crusty bread
  • 3 large potatoes, small diced
  • 1 teaspoons turmeric
  • 2 tablespoons chopped parsley
  • 1 teaspoons lemon zest
  • 1 teaspoons crushed garlic
  • 1 medium carrot, small diced
  • 500 grams marinara mix, defrosted and drained
  • 1 tablespoons olive oil
  • 1 pinch pepper
  • 1 pinch salt
  • 1/2 cup medium white wine
  • 250 grams cooked prawn cutlets, defrosted and drained

Method

  1. Step 1 of 6
    In a large saucepan heat the oil, and gently sauté the onion, leek, carrot, celery and garlic without colouring. Add turmeric and mix through.
  2. Step 2 of 6
    Add potato and fish stock, bring to the boil, add wine and simmer for 10 minutes.
  3. Step 3 of 6
    Add marinara mix and cream, bring back to a simmer.
  4. Step 4 of 6
    Mix cornflour with a little wine or water and stir through chowder to thicken a little, remove from the heat.
  5. Step 5 of 6
    Stir through zest and chopped parsley. Season with salt and pepper.
  6. Step 6 of 6
    Serve in a bowl and add some cooked prawn cutlets. Then garnish the top with a dollop of sour cream and chopped chives, accompanied with crusty bread.

Method

  1. Step 1 of 6
    In a large saucepan heat the oil, and gently sauté the onion, leek, carrot, celery and garlic without colouring. Add turmeric and mix through.
  2. Step 2 of 6
    Add potato and fish stock, bring to the boil, add wine and simmer for 10 minutes.
  3. Step 3 of 6
    Add marinara mix and cream, bring back to a simmer.
  4. Step 4 of 6
    Mix cornflour with a little wine or water and stir through chowder to thicken a little, remove from the heat.
  5. Step 5 of 6
    Stir through zest and chopped parsley. Season with salt and pepper.
  6. Step 6 of 6
    Serve in a bowl and add some cooked prawn cutlets. Then garnish the top with a dollop of sour cream and chopped chives, accompanied with crusty bread.

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