Seafood Chowder
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Recipe: #28939
January 19, 2018
Categories: Comfort Food, Soups and Stews, Fish, Snapper, Shellfish, Shrimp, Vegetables, Potatoes, Quick Meals, Entertaining, Fall/Autumn, Weeknight Meals, Stove Top, No Eggs more
"From Recipe + June '17."
Ingredients
Nutritional
- Serving Size: 1 (565.6 g)
- Calories 534
- Total Fat - 28.2 g
- Saturated Fat - 13.4 g
- Cholesterol - 199.4 mg
- Sodium - 1085.6 mg
- Total Carbohydrate - 33.1 g
- Dietary Fiber - 3.4 g
- Sugars - 2.8 g
- Protein - 36.5 g
- Calcium - 160.8 mg
- Iron - 1.9 mg
- Vitamin C - 16.2 mg
- Thiamin - 0.3 mg
Step 1
Melt butter in a large saucepan over moderate heat and add the leek, bacon and garlic and cook and stir for 3 minutes or until leek softens and then add flour and cook and stir for 1 minute or until thick and then remove from heat.
Step 2
Whisk in boiling water and crumbled stock cubes until combined and then add the potato and bay leaf and bring to the boil and then reduce heat and simmer for 5 minutes or until potato is tender.
Step 3
Add the prawns and the fish and simmer, stirring occasionally being careful not to break up the fish for 5 minutes or until prawns change colour.
Step 4
Remove the bay leaf and stir in cream and simmer for a further 2 minutes or until heated and then sprinkle with parsley and serve with crusty bread.
Tips & Variations
No special items needed.
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