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Ingredients

  • 1 Tbsp butter
  • 1 small onion, diced
  • 1 Tbsp flour
  • 2 cups milk or 1 cup milk and 1 cup liquid fish stock
  • 2 medium potatoes, peeled and cut into 2cm cubes
  • 1 carrot, peeled and cut into cubes
  • 410g can Wattie’s Whole Kernel Corn, drained
  • 500g mixed fresh or thawed frozen seafood, e.g mussels, squid pieces, cubed fish, crab meat, prawns
  • 1 Tbsp chopped parsley

Whole Kernel Corn

Grown in sunny Hawke’s Bay and picked at its peak, only the sweetest corn from our crops makes it into our Whole Kernel Corn.

Method

  1. Place butter in a deep non-stick sauce pan and sauté the onion until soft. Stir in the flour and cook for a minute before adding the milk. Stir constantly to prevent lumps.
  2. Add the vegetables and continue cooking for 10-15 minutes or until the vegetables are just cooked. Stir through the mixed seafood and cook for another 3-5 minutes or until the seafood has cooked.
  3. Stir in parsley and season with salt and pepper. Serve in bowls with crusty bread.

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