Seafood Chowder

• Ingredients:

  • 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

• Method:

  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.