Seafood Chowder

clock 5 minutes + 30 minutes bowl Serves 4

Ingredients

  • 1 Tbsp butter
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1/2 large carrot, finely diced
  • 1 stick celery, finely diced
  • 1 large potato, cut into cubes
  • 2 tsp paprika
  • 2 cups milk
  • 1/2 chicken stock cube
  • 1/2 cup water
  • 1 Tbsp lemon zest
  • 2 Tbsp cornflour mixed with 2 Tbsp water
  • 450g seafood marinara mix
  • 1 Tbsp chopped dill
  • 1 Tbsp Italian parsley, chopped
  • 1/2 Tbsp chopped capers
  • Freshly ground black pepper
  • Crusty bread, to serve
Buy these ingredients now

Method

  • 1. In a large saucepan, melt the butter. Add the onion, garlic, carrot, celery and potato. Cover and cook for 5 minutes, or until softened but not browned.

  • 2. Stir through the paprika. Add the milk and crumble in the stock cube, water and zest. Bring to the boil and simmer for 8-10 minutes, or until the potato is completely soft.

  • 3. Stir through the cornflour mixture and continue cooking until it starts to thicken.

  • 4. Add the marinara mix and continue to cook, stirring, for 5 minutes or until just cooked through. Add the dill, parsley and capers.

  • 5. Serve in individual bowls and season to taste with crusty bread on the side.

  • Fresh Tip: The antioxidant value of carrots increases by 34 percent when cooked.

  • PER SERVE

  • • Energy 1112Kj • Protein 27g • Total Fat 8g • Saturated Fat 5g • Carbohydrates 18g • Sugars 10g • Sodium 455mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

Related Recipes