WARNING: THIS BLOG HAS ONCE AGAIN BEEN HIJACKED BY THE FURRY BEARY COUNTERPART AS IT HAS BEEN DORMANT FOR FAR TOO LONG
believe me i am very much aware this is a super backdated post.
and that you can't see the seafood chowder made. just the puff pastry that sits on top of the soup.
but its still a pretty fantabulous seafood chowder.
am pretty sure this will be liberally edited once the author comes home from darwin and realises what i've done (;
anyway to cut the chase, the recipe for seafood chowder!
Seafood Chowder
if you make it right it SHOULD look like this
Ingredients (serves 6)
- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- 3 (750g) potatoes, peeled, roughly chopped
- 4 cups (1 litre) chicken stock
- 2 corn cobs
- 500g gourmet marinara mix
- 200ml thickened cream
- Sea salt & freshly ground black pepper, to taste
- 2 tbs chopped fresh parsley
- Crusty French bread
Method
- Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
- Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
- Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
- Stir through parsley. Serve immediately with bread. or with puff pastry if you fancy it (like i do!)
have a good meal people ! =)
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