Recipe - Seafood Chowder

From Symply Too Good to be True - book 3. This is my variation.

Serves 4.

INGREDIENTS

• 2 cups water
• ½ cup white wine
• 2 tbsp fish sauce
• 300g fish, chopped
• 150g raw prawns
• Can crab meat
• ½ bunch spring onions, sliced fine
• 1 tsp crushed garlic (in jar)
• 375ml tin low fat evaporated milk
• 2 cups skim milk
• 6 tbsp cornflour
• 2 tbsp chopped parsley
• Cracked black pepper

METHOD

• Heat the water, wine and garlic in a large saucepan.
• When boiling, add the fish, prawns, crab, parsley and spring onions.
• In a separate saucepan bring the tin of evaporated milk plus 1 ½ cups of the skim milk to the boil.
• Blend the cornflour with the remaining ½ cup of skim milk.
• When the pot of milk has reached boiling, add it to the pot of soup. 
• Add the cornflour mix to the soup pot and stir well to thicken, taking care not to over-boil or it the milk will scorch.
• Add cracked pepper to taste and serve.