Wed­nes­day

SEAFOOD CHOW­DER

Woman’s Day (Australia) - - Celebrity News -

SERVES 4 PREP 5 MINS COOK 15 MINS PER SERVE 2835kj 500g mini mi­crowave pota­toes 2 tbsp olive oil 2 car­rots, diced 2 cel­ery stalks, diced 1 onion, diced 1 corn cob, ker­nels re­moved 1 tbsp plain flour 4 cups chicken stock ¾ cup light thick­ened cream 400g thick white bone­less fish fil­lets, cubed 400g bone­less, skin­less salmon fil­lets, cubed 12 green prawns, peeled, de­veined, tails in­tact ¹⁄ cup chopped pars­ley 3 2 tbsp finely chopped chives gar­lic bread, to serve

1 Cook pota­toes fol­low­ing packet in­struc­tions. Cool, peel and chop. Set aside.

2 Mean­while, in a large deep saucepan, heat oil on medium. Saute car­rot, cel­ery, onion and corn 4-5 mins un­til soft­ened. Sprin­kle over flour. Cook, stir­ring, 1 min. Re­move from heat.

3 Stir in stock and cream un­til smooth. Re­turn to heat. Bring to boil, stir­ring.

4 Re­duce heat to low. Add potato, fish and prawns. Sim­mer 4-5 mins un­til seafood is cooked through.

5 Stir in half the pars­ley and half the chives un­til com­bined. Serve chow­der sprin­kled with the re­main­ing herbs and ac­com­pa­nied with gar­lic bread.

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