Seafood Chowder
25Min
Easy
There are so many versions of seafood chowder and such debate about its origins, so I’m not going to add to the confusion other than to say it reminds me of a rather unusually named soup called Cullen Skink.
Cullen skink is a traditional Scottish soup made from smoked fish – usually haddock, with potatoes in a creamy thick soup base. So it is very similar to seafood chowder so perhaps they both have similar origins, but if you know better I would love to hear from you. Anyway I digress, so let’s get back to how to make this delicious rich and hearty seafood delight.
Ingredients
6
portions
ingredient_quantity
recipe ingredient
1
tbsp
Olive oil
5
g
Garlic Puree
350
g
( 1 medium )
Leeks
375
mL
( 1.5 cups )
Milk
300
mL
Thickened Cream
1
pkt
MAGGI Cheese & Bacon Potato Bake Recipe Base
400
g
( 2 medium )
Potatoes
400
g
( 1 can )
Canned Corn
350
g
Seafood Marinara Mix, Raw
10
g
Chives
.
Nutrition Value
Energy
447.39 kcal
Protein
20.32 g
Carbohydrates
36.08 g
Fats
25.47 g
Information per serving
Instruction
25 Minutes
-
Step 1
5 MinHeat oil in a large heavy based saucepan over medium-high heat; add garlic and leek, cook until fragrant and translucent. -
Step 2
15 MinGradually add combined milk, cream and MAGGI Cheese & Bacon Flavoured Potato Bake; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until potatoes are just tender. -
Step 3
5 MinStir in corn and marinara mix. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Serve sprinkled with chives, and with crusty white bread if desired.
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