Seafood Chowder

15 ingredients
9 steps

Ingredients

  • 40 g butter
  • 1 leek, sliced
  • 2 sticks celery, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons flour
  • 2 cups milk
  • 1 1/2 cups fish or chicken stock
  • 1/2 cup brandy
  • 350 g new potatoes, cut into 1 cm chunks Safeway 2 pkg For $5.00 thru 02/09
  • 2 teaspoons thyme leaves
  • 125 g can corn kernels, undrained
  • 600 g mixed seafood e.g. white fish cut into chunks, prawn cutlets, scallops and mussels
  • 125 g PHILADELPHIA Extra Light Spreadable Cream Cheese
  • salt and freshly ground black pepper, to taste
  • thyme sprigs, for garnish

Directions

  1. 1
    MELT the butter in a large saucepan and saute the leek, celery and garlic for 34 minutes or until softened.
  2. 2
    Add the flour and cook for 1 minute.
  3. 3
    Stir in the milk, stock and brandy; bring to the boil and stir until thickened.
  4. 4
    Reduce the heat then add the potatoes and thyme, simmer for 10 minutes or until potatoes are just tender.
  5. 5
    ADD the corn and seafood; simmer for 5 minutes until seafood is just cooked through.
  6. 6
    STIR the PHILLY into the chowder until smooth.
  7. 7
    Simmer for a further 5 minutes until well heated.
  8. 8
    Season, then ladle into serving bowls and garnish with thyme sprigs.
  9. 9
    Serve immediately.

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