Sunday 10 April 2011

Recipe - Seafood Chowder

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

Serves 4.

  • 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
  • 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.

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