SEAFOOD CHOWDER

SERVES 4 PREP 10 MINS COOK 25 MINS

◆ 500g bag 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

◆ 750g thick white boneless fish fillets, cubed

◆ 150g boneless, skinless salmon fillets, cubed

◆ 8 green banana prawns, peeled

◆ 1/3 cup chopped parsley

◆ 2 tbsp finely chopped chives

◆ garlic bread, to serve

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

2 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 potatoes, fish, salmon and prawns. Simmer 4-5 mins until seafood is cooked through.

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