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Seafood chowder
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Prep Time:
15 minutes
15 minutes
Cook Time:
25 minutes
25 minutes
Total Time:
40 minutes
40 minutes
Satisfying chowder - enjoy as a meal or starter, best paired with crusty bread.
Ingredients:
- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- 750g potato
- 1020.00 gm (1 litre) chicken style liquid stock
- 2 corn cobs
- 500g marinara mix
- 200ml Thickened Cream
- 40.00 ml chopped fresh chives
- 40.00 ml chopped fresh parsley
- Coles Finest by Laurent White Sourdough Vienna, to serve
- Salt, to season
Instructions:
- In a large pan, combine carrots, celery, potatoes, and stock. Cover and bring to a boil. Reduce heat and simmer for around 10 minutes until vegetables are tender. Blend mixture until smooth, then return to the pan.
- Prepare the corn by removing the kernels from the cobs and gently stir them into the soup. Let it simmer for about 10 minutes until the corn is tender.
- Lower the heat, then incorporate the marinara mix and cream. Gently stir the mixture, ensuring it doesn't boil, for approximately 3 minutes or until the seafood is cooked and the chowder is heated through. Season with your preferred taste enhancers.
- Gently fold in freshly chopped chives and parsley. Enjoy right away with warm bread.