This seafood chowder meets the 'Everyday' criteria for schools and early childhood education services under the Food and Beverage Classification System. It tastes great too!
Gently sautee the onion, carrot and celery with the olive oil in a large pot
Add garlic and sautee briefly
Add water and bring to the boil
Reduce heat and simmer gently
Add fish sauce
Mix cornflour with a little cold water to form a thin paste
Slowly add cornflour paste to soup mixing constantly until you reach the desired consistency
Add peas and corn
Add prawns, mussels and hoki
Return to a gentle simmer and cook until all seafood has cooked through
Add evaporated milk and remove from the heat
Serve immediately
Tip
For a thicker chowder you may like to thicken this with cornflour. Simply wet some cornflour with a little water and slowly add to the simmering chowder while stiring constantly.
1 medium
onion, diced
2 medium
carrots, peeled and diced
1 stick
celery, diced
1 tbsp
olive oil
3 cloves
garlic, crushed
2 1/2 cups
water
1 tsp
fish sauce
2 tbsp
cornflour
1 cup
frozen corn
1/2 cup
frozen peas
1/2 cup
frozen prawn meat, thawed and chopped finely
1 cup
frozen mussel meat, thawed and chopped finely
2
frozen hoki fillets, thawed and diced
1/2 cup
low fat evaporated milk
Per serve
Energy
478kJ
Total Fat
3.5g
Saturated Fat
0.9g
Total Carbohydrate
9.3g
Sugars
2.8g
Dietary Fibre
2.4g
Sodium
193mg
Method
Gently sautee the onion, carrot and celery with the olive oil in a large pot
Add garlic and sautee briefly
Add water and bring to the boil
Reduce heat and simmer gently
Add fish sauce
Mix cornflour with a little cold water to form a thin paste
Slowly add cornflour paste to soup mixing constantly until you reach the desired consistency
Add peas and corn
Add prawns, mussels and hoki
Return to a gentle simmer and cook until all seafood has cooked through
Add evaporated milk and remove from the heat
Serve immediately
Tip
For a thicker chowder you may like to thicken this with cornflour. Simply wet some cornflour with a little water and slowly add to the simmering chowder while stiring constantly.
Method
Gently sautee the onion, carrot and celery with the olive oil in a large pot
Add garlic and sautee briefly
Add water and bring to the boil
Reduce heat and simmer gently
Add fish sauce
Mix cornflour with a little cold water to form a thin paste
Slowly add cornflour paste to soup mixing constantly until you reach the desired consistency
Add peas and corn
Add prawns, mussels and hoki
Return to a gentle simmer and cook until all seafood has cooked through
Add evaporated milk and remove from the heat
Serve immediately
Tip
For a thicker chowder you may like to thicken this with cornflour. Simply wet some cornflour with a little water and slowly add to the simmering chowder while stiring constantly.
