CREAMY SEAFOOD CHOWDER

Serves 4 - 6

Total of 42 propoints

INGREDIENTS

2 carrots, finely diced (0pp)

1 celery stick,finely diced (0pp)

1 onion, finely diced (0pp)

600g peeled potatoes, chopped in chunks (9pp)

2 cloves of garlic, minced (0pp)

2 corn cobs, kernels removed (8pp)

200g green prawn meat (4pp

6 large mussels (1pp)

200g calamari rings (4pp)

200g firm white fish (4pp)

4 cups fish stock (1pp)

200ml of light thickened cream (11pp)

2 tbsp chives, finely chopped (0pp)

2 tbsp parsley, chopped (0pp)

Salt and pepper to season

METHOD

In a large pot over medium heat add carrots, celery and onion.  Sauté until onions start to become translucent. 

Add garlic and potatoes and cook for a further minute.   

Add stock, bring to the boil.  

Put lid on pot, reduce heat to a gentle simmer and cook for about 15 minutes or until potatoes are cooked.   

Process with a stick blender until smooth.  

Add corn and cook for 10 minutes or until cooked. 

Add seafood and cook for 3-5 minutes until cooked through.  

Stir in cream, chives and parsley and season with salt and pepper to taste.