Seafood Chowder
Ingredients
Ingredients
bacon (diced)
100 g
butter
30 g
garlic (minced)
2 clove
white wine
120 ml
flour
35 g
chicken stock
750 ml
potato (diced)
300 g
carrot (diced)
150 g
seafood mix (raw, mixed)
600 g
cream
250 ml
fish sauce
10 ml
corn (kernels)
200 g
white pepper
2 g
chives (chopped)
10 g
Instructions
Prepare seafood
Separate raw and cooked seafood. Cut large fish pieces into 2.5cm chunks.
Cook bacon
Cook bacon in butter until light golden, then remove.
Sauté garlic and deglaze
Sauté garlic, then add white wine and simmer until mostly evaporated, scraping the fond.
Make roux
Add flour and cook for 1 minute.
Add stock
Gradually whisk in chicken stock until smooth and lump-free.
Simmer vegetables
Add potatoes and carrots. Simmer 10-12 minutes until almost tender.
Cook raw seafood
Add raw seafood, cream, fish sauce, white pepper and corn. Simmer 3 minutes.
Add cooked seafood
Stir in cooked seafood to warm through.
Serve
Ladle into bowls and garnish with chopped chives.
Storage
Best eaten fresh. Seafood texture suffers when frozen and reheated.
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