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Seafood Chowder
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Seafood Chowder

Who can resist a good seafood chowder? A classic recipe with potato, corn and a mix of your favourite seafood.

Makes 4-6
Prep Time 15 minutes
Cook Time 20 minutes
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

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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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
Step 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.
Step 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.
Step 3
Stir in parsley and season with salt and pepper. Serve in bowls with crusty bread.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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
410 g can Wattie’s Whole Kernel Corn, drained
500 g mixed fresh or thawed frozen seafood, e.g mussels, squid pieces, cubed fish, crab meat, prawns
1 Tbsp chopped parsley
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