There are so many versions of seafood chowder and such debate about its origins, so I’m not going to add to the confusion other than to say it reminds me of a rather unusually named soup called Cullen Skink.
Cullen skink is a traditional Scottish soup made from smoked fish – usually haddock, with potatoes in a creamy thick soup base. So it is very similar to seafood chowder so perhaps they both have similar origins, but if you know better I would love to hear from you. Anyway I digress, so let’s get back to how to make this delicious rich and hearty seafood delight.
First up gently sweat the leeks and garlic. Frying over a gentle heat increases the sweetness while at the same time eliminating any strong caramelised notes which would be much too strong for a soup such as this seafood chowder.
Next step is to mix the milk and cream and add to the pan with the Recipe Base. Follow this with the potatoes and cook until they are just starting to soften – about 10 minutes
Now all you need to do is add the corn and your favourite seafood mix, a great tip here is to add the larger pieces first, followed by the prawns then white fish and finally any calamari or octopus as these need only gentle cooking. That’s all there is too it, now serve up with some warm crusty bread for the perfect winter warmer.
Heat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent.
Gradually add combined milk, cream and MAGGI Cheese & Bacon Flavoured Potato Bake; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are just tender.
Stir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Serve sprinkled with chives, and with crusty white bread if desired.