Seafood Chowder

• 1 medium carrot, finely chopped
• 1 stick celery, finely chopped
• 3 (750g) potatoes, peeled, roughly chopped
• 4 cups (1 litre) chicken style liquid stock
• 2 rashes stricky bacon finely chopped
• 200g saw shark
• 200g fresh scallops
• 200g prawns cutlets
• 200ml thickened cream
• 2 tablespoons chopped fresh spring onion
• 2 tablespoons chopped fresh parsley
• Crusty bread, to serve
• Salt, to season

Step 1
Place carrot, celery, potatoes, bacon and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan. Simmer for 5 minutes.

Step 3
Reduce heat and add seafood and cream. Stir, without boiling for about 5 minutes or until seafood is cooked and chowder is hot. Season to taste.

Step 4
Stir through spring onion and parsley. Serve immediately with bread.