CREAMY SEAFOOD AND POTATO CHOWDER
PREP TIME: 20 MINS
COOKING TIME: 40 MINUTES
SERVES: 4-6
INGREDIENTS
2 tablespoons olive oil
2 large leeks, washed, trimmed and finely sliced
1 stick celery, finely chopped
1 large carrot, peeled and diced
2 cloves garlic, crushed
½ cup (125ml) dry white wine
1 litre fish stock
340g tin evaporated milk
½ cup (125ml) thickened cream
2 bay leaves
600g potato, peeled and chopped into 2cm cubes
2 cups frozen corn kernels, thawed
Sea salt and freshly ground black pepper
400g white firm fish (eg. Ling, blue eye), cut into bite sized pieces
400g peeled green prawns
¼ cup chives, chopped
METHOD
1. Heat olive oil in a large saucepan, over a medium heat. Add leeks, celery, carrot and garlic, stirring to combine. Reduce heat to low, cover and cook for 10 minutes or until leek is soft.
2. Add wine, stock and milk, bay leaves, potato and corn, bring to a simmer and cook for 25 minutes or until potato is soft. Remove from heat.
3. Using a stick blender, puree half the potato mixture until soup becomes thick, being careful not to remove all the vegetable chunks. Return pan to heat, adding fish and prawns, cook for a further 5 minutes or until opaque and just cooked. Season with salt and pepper and to finish, add 2 tablespoons chives, stirring to combine.
To serve, divide soup between bowls and garnish with remaining chives.
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