Seafood chowder

Seafood-chowder1

Prepare Time: {prepTime} | Cook Time: {cookTime} | Difficulty: EASY

Ingredients

Nutrition

Energy

1830kJ

Fat saturated

11.00g

Fat Total

22.00g

Carbohydrate sugars

15.00g

Carbohydrate Total

20.00g

Dietary Fibre

2.00g

Protein

39.00g

Cholesterol

173.00mg

Sodium

1355.98mg

All nutrition values are per serve.

Method

  1. Melt the butter in a large saucepan over medium-low heat. Add the onion, carrot and celery and cook for 3 minutes or until softened (do not brown).

  2. Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from heat. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.

  3. Return pan to heat, reduce to low and cook for 25 minutes. Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through. Season with salt and pepper.

  4. Ladle soup between serving bowls and serve immediately.


Taste.com.au – June 2009 , Page 6

Recipe by Kate Murdoch
Photography by Emma Reilly

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