Seafood Chowder
Easy
•36 Min
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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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Ingredients
6
portions
ingredient_quantity
recipe ingredient
Extra Virgin Olive Oil
1
tbsp
Garlic Puree
5
g
Leeks
350
g
( 1 medium )
Reduced Fat Milk
375
mL
Thickened Cream
300
mL
MAGGI Cheese & Bacon Potato Bake Recipe Base
1
pkt
Potatoes
400
g
( 2 medium )
Sweet corn, rinsed and drained
400
g
Chives
10
g
Utensils and appliances
Bowl
Pan
Pan
Sauce pan
can
Sauce pan
Cooking Spoon
Pan
can
Oven
Grill
Microwave
Instant Pot
Pressure cooker
Deep fryer
Air fryer
Multicooker
Fondue maker
Hand Held Blender
Bowl
Nutritional Information
Nutrition Table Footer
Carbohydrates
36.08 g
Energy
447.39 kcal
Fats
25.47 g
Protein
20.32 g
Nutrition Table Footer
5 min
20 min
10 min
1 min
Recipe steps
36 min
Heat
Heat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent.
Recipe steps
36 min
Add
Gradually add combined milk, cream and MAGGI Recipe Mix; add potatoes; bring to boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until tender.
Recipe steps
36 min
Cook
Stir in corn and marinara mix. Cook and stir for 8 minutes or until seafood is just cooked. Remove from heat.
Recipe steps
36 min
Serve
Serve sprinkled with chives, and with crusty white bread if desired.