Seafood chowder

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!

SERVES 10
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner
SERVES 10
TIME TO MAKE 15 - 30 mins
MEAL TYPE Dinner

Method

  1. Gently sautee the onion, carrot and celery with the olive oil in a large pot
  2. Add garlic and sautee briefly
  3. Add water and bring to the boil
  4. Reduce heat and simmer gently
  5. Add fish sauce
  6. Mix cornflour with a little cold water to form a thin paste
  7. Slowly add cornflour paste to soup mixing constantly until you reach the desired consistency
  8. Add peas and corn
  9. Add prawns, mussels and hoki
  10. Return to a gentle simmer and cook until all seafood has cooked through
  11. Add evaporated milk and remove from the heat
  12. 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
  • 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

  1. Gently sautee the onion, carrot and celery with the olive oil in a large pot
  2. Add garlic and sautee briefly
  3. Add water and bring to the boil
  4. Reduce heat and simmer gently
  5. Add fish sauce
  6. Mix cornflour with a little cold water to form a thin paste
  7. Slowly add cornflour paste to soup mixing constantly until you reach the desired consistency
  8. Add peas and corn
  9. Add prawns, mussels and hoki
  10. Return to a gentle simmer and cook until all seafood has cooked through
  11. Add evaporated milk and remove from the heat
  12. 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.