Seafood Chowder

By Louise Keats

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Louise Keats seafoodpacked soup is filled with flavour, not calories.

All you have to do is throw all your ingredients of Seafood Chowder

  1. 1 tablespoon extra virgin olive oil
  2. 2 leeks, trimmed, thinly sliced
  3. 2 celery sticks, trimmed, sliced
  4. 2 garlic cloves, thinly sliced
  5. 2 tablespoon plain flour
  6. 400ml milk
  7. 800ml Massel chicken style liquid stock
  8. 360g (5-6) small red- skinned potatoes, sliced
  9. 1kg pkt fresh black mussels
  10. 60g smoked bacon rashers (optional)
  11. 2 corncobs, husks and silk removed, kernels removed
  12. 400g firm white fish fillets, cut into 3cm pieces
  13. 12 medium green prawns, peeled, deveined, tails intact
  14. 1/4 cup fresh lemon thyme or chervil leaves
  15. Chopped fresh parsley, to serve
  16. Toasted sourdough bread, to serve

The instruction how to make Seafood Chowder

  1. Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper.
  2. Heat oil in a large saucepan over medium heat. Cook leek and celery, stirring often, for 3-5 minutes, until softened. Add garlic and stir for 2 minutes. Add the flour and stir for 30 seconds. Remove from heat.
  3. Gradually whisk in the milk until smooth. Return to heat. Add the stock. Bring mixture to the boil. Add the potato. Reduce heat and simmer, uncovered, for 10-15 minutes or until the potato is almost tender.
  4. Meanwhile, rinse mussels (scrub and debeard them if required). Place in a separate large saucepan. Cover and cook over medium-low heat, shaking the pan often, for 5 minutes, until mussels open. Drain. Remove half the mussels from their shells, discarding shells. (If any mussels remain closed, pry them open and if they smell okay, theyu2019re good to eat.)
  5. Place bacon, if using, on prepared tray. Bake for 10 minutes or until crisp. Drain on paper towel. Halve.
  6. Add corn to chowder. Cook for 1 minute. Add fish and prawns. Simmer for 1-3 minutes, until just cooked through. Stir in all the mussels and half the thyme. Season with pepper. Heat through. Divide among serving bowls. Top with the bacon, parsley and remaining lemon thyme. Serve with sourdough.

Nutritions of Seafood Chowder

fatContent: 454.339 calories
saturatedFatContent: 10 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 45 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent:

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