Soup
Seafood Chowder
25Min
Easy
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.
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Nutrition Value
Energy
447.39 kcal
Carbohydrates
36.08 g
Protein
20.32 g
Fats
25.47 g
Sugars
11.18 g
Information per serving
Instruction
25 Minutes
Step 1
5 Min
Heat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent.
Step 2
15 Min
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.
Step 3
5 Min
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.
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