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Ingredients
| 1 pinches pinch | Pepper Pepper | ||
| 3 | Potato
Potato (Rooster) | ||
| 1 pinches pinch | Salt Salt | ||
| 800 ml ml | Water Water | ||
| 3 | Leek Leek | ||
| 1 tub tub | Cream Cream | ||
| 1 packet packet | Chicken Stock Chicken Stock | ||
| 1 handfuls handful | Parsley Parsley | ||
| 1 packet packet | Seefood Mix Seefood Mix |
Add ingredients to existing shopping list or create new one
Create new shopping listSeafood Chowder
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Method
After a brisk walk on a crisp day, there's nothing to beat a lovely chowder. This one is simple to make, and the cream gives the dish a deliciously luxurious finish.
1.Trim the leeks, split lengthways and slice into 2cm rounds. Put them into a large saucepan with the butter and fry gently in a large saucepan over a low heat for 5 minutes.
2.Add the potatoes, water, and the stock cube. Bring to the boil and cook vigorously for 20 minutes before adding the seafood mix & cream.
3.Bring back to a simmer and cook gently for 5 more minutes before adding the herbs and seasoning with the salt and pepper.
4.Serve piping hot with brown bread and butter.
