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Seafood chowder

Cooking
Time

30 m

Calories
per serve
Calories
/ serve

Serves

6

SeafoodChowder 01

Ingredients

1 tbsp olive oil
4 rashers (100g) shortcut rindless bacon, chopped finely
1 (150g) medium brown onion, chopped finely
1 clove garlic, crushed
¼ cup (35g) plain flour
1 cup (250mL) skim milk
cups (375mL) chicken or fish stock
2 (400g) medium potatoes, peeled, cut into 1cm pieces
310 ml can corn kernels, drained and rinsed
350 g mixed seafood or seafood marinara mix
300 ml CARNATION Lite Cooking Cream
2 tbsp finely chopped chives

Method

  • 1

    Heat oil in a large heavy based saucepan over medium- high heat; add bacon and cook 3-4 minutes or until browned slightly; add onion and garlic, cook until fragrant and translucent.

  • 2

    Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined milk and stock; stir constantly until mixture boils and thickens; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.

  • 3

    Stir in corn and marinara mix and CARNATION Lite Cooking Cream. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper. Ladle soup into bowls. Serve sprinkled with chives, and with crusty white bread if desired.

Nutrition

ENERGY (kJ) ENERGY (cal) PROTEIN TOTAL (g) FAT TOTAL (g) SATURATED FATS (g) CARBOHYDRATE (g) SUGARS (g) SODIUM (mg) DIETARY FIBRE (g) CALCIUM (mg)
Average Quantity per Serving: - g - - - - - - - - - -
Average Quantity per: - g - - - - - - - - - -

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