seafood chowder

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

1. 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.
2. Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
3. 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.
4. Stir through parsley. Serve immediately with bread. or with puff pastry if you fancy it (like i do!)

have a good meal people ! =)