Soup

Seafood Chowder

Name: Seafood Chowder
Prep time: PT0.00M
Cook time: PT25.00M
Total time: PT25.00M
Yield: 6.00

(0)

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.

Ingredients

6 portions

1 tbsp

Olive oil

5 g

Garlic Puree

350 g

( 1 medium )

Leeks

375 mL

( 1.5 cups )

Milk

300 mL

Thickened Cream

1 pkt

MAGGI Cheese & Bacon Potato Bake Recipe Base

400 g

( 2 medium )

Potatoes

400 g

( 1 can )

Canned Corn

350 g

Seafood Marinara Mix, Raw

10 g

Chives

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Nutrition Value

Energy

447.39 kcal

Protein

20.32 g

Carbohydrates

36.08 g

Sugars

11.18 g

Fats

25.47 g

Information per serving

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.

Step 1 of 3

Heat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent.

Step 2 of 3

Step 3 of 3

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.