Seafood chowder

Posted by adm On December - 25 - 2011

How to cook Seafood chowder


  • 40g butter
  • 1 onion, roughly sliced
  • 1 large carrot, roughly sliced
  • 1 large stick celery, roughly shredded
  • 2 tablespoons plain flour
  • 4 cups (750ml) fish strain
  • 3 cups (750ml) milk
  • 12 raw prawns, peeled leaving tails integral, deveined
  • 12 mussels, scrubbed, debearded
  • 1 salmon stopping, skin removed, dig 2cm pieces
  • 2 tablespoons chopped flat-leaf parsley
  • salt and cracked black peppercorn

How to:

  • Melt the butter in a large saucepan over medium-low rut. Add the onion, carrot and celery and cook for 3 minutes or until dull (do not chocolate-brown).

  • Add the flour and stir until the mixture bubbles and begins to come away from side of pan. Cook for another 2 minutes then remove from oestrus. Stir in the fish stock and milk, scraping to dislodge any sediment on the base of pan to avoid lumps forming in the soup.

  • Return pan to heating, reduce to low and cook for 25 proceedings. Add the prawns, mussels, salmon and parsley and cook for another 4-5 minutes or until seafood is just cooked through. Season with salt and peppercorn.

  • Ladle soup between serving bowls and serve now.

  • Comments are closed.