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Seafood chowder


  • 1 tablespoon olive oil
  • 100g bacon, chopped
  • 1 onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 tablespoon plain flour
  • 3 cups hot chicken stock
  • 2 cups milk
  • 2 sprigs of thyme
  • 1 bay leaf
  • 4 potatoes (600g), peeled and thinly sliced
  • pinch of cayenne pepper
  • 200g black mussels
  • 10 medium green prawns, peeled and deveined leaving tail intact
  • 250g white fish fillet, diced
  • ¼ cup pouring cream
  • ½ cup finely chopped flat leaf parsley
  • crusty bread, to serve

Seafood chowder

  • Serving size: Serves 6
  • Cooking time: Less than 60 minutes

Heat the oil in a large pan over a medium high heat. Add bacon, onion and garlic and cook until bacon is crisp. Stir in flour until well combined and then gradually stir in stock.

Add milk, herbs, potatoes and cayenne. Cover and simmer for 20 minutes or until potatoes are tender.

Add mussels, prawns and fish to soup, cover and cook for 2-3 minutes until mussels have opened and prawns and fish are just cooked through.

Stir in cream and parsley.

Serve with crusty bread.

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