Jo Seagar Recipes
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Recommended from the store
Smoked Seafood Chowder
Ingredients
- 100 g butter
- 1 leek, finely sliced
- 1 medium onion, chopped
- 1 tablespoon flour
- 1 cup fish stock (use the liquid from the canned smoked fish)
- 2 cups milk
- 1 cup sweetcorn (fresh off the cob, frozen, canned or creamed)
- 1 potato, peeled and diced into small pieces
- 1 x 310 g can of smoked fish fillets, or 2 cups flaked smoked fish
- 2 cups (approx) mixed seafood
- 1/2 cup cream
- 1/2 cup parsley, chopped
- salt and freshly ground black pepper
Method
Heat the butter in a large saucepan add the sliced leek and onion. Stir-fry 3-4 minutes, then add the flour and stir well. Stir over a gentle heat and add the fish stock and milk. Add the corn, diced potato, smoked fish and other seafood. Gently simmer until potato is softened and the soup is smooth and thick. Finally add the cream and parsley and season to taste with pepper and a little salt (note that smoked fish tends to be quite salty).
Special Instructions: Ref No. 1120 RFRP 1/11 NZWW 25/6/01 You Shouldn't Have Gone To So Much Trouble, Darling Pearls from Jo Seagar's Kitchen
