Rozanne, from Southbridge...
Decadent Seafood Chowder
A very rich creamy soup to impress your friends which can be adapted in many ways depending on the seafood that is available. Could also be made gluten free by the ommission of the flour but be careful about the stock & garam masala. Don't be intimidated by the ingredients list - it's just a little bit of this & a little dash of that.
3 Votes
Since September 1st
Ingredients
- 1 Tbsp butter & 2 Tbsp olive oil
- 1 medium onion - finely diced
- 1 or 2 medium courgettes - finely julienned
- 1 clove garlic - finely chopped (or use minced from a jar)
- 1 tsp finely chopped ginger (or as above)
- 1/2 tsp each ground cumin & cardamom
- 1/8 tsp mace (or nutmeg)
- 1 tsp each ground coriander & garam masala
- 1/4 cup flour
- 4 cups fish or chicken stock
- 1 can coconut cream (or coconut milk)
- 1 cup white wine (or water)
- 4 cups mixed seafood in bite-size pieces (I use cod, mussels, lobster but should work with most seafood)
- 250 gm tub cream cheese
- salt & pepper
Directions
- Melt butter and oil together in heavy bottom saucepan
- Saute onion & courgette lightly with garlic & ginger until soft, not brown
- Add spices & flour and continue to cook until fragrant
- Remove from heat and slowly add stock, stirring well to remove flour from the base of the pan
- Return to heat and stir in coconut cream, wine and seafood
- Simmer gently until seafood is cooked
- Add cream cheese and stir until it melts
- Season to taste
| Serves | Cooking Time | Prep Time |
|---|---|---|
| 6 or more | 30 minutes | 15 minutes-ish |
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