Seafood and corn chowder

Seafood and corn chowder

3.8 21 ratings

Prep. 20min

Total 40min

6 portions

Ingredients

Gremolata

lemon zest only, no white pith
1
Parmesan cheese cut into pieces
50 g
fresh flat-leaf parsley leaves only
5 sprigs
pine nuts
2 - 3 tbsp

Chowder

leeks white and light green parts only (200 g), cut into pieces
2 - 3
fennel trimmed and cut into pieces
200 g
salted butter
40 g
cornflour
2 tbsp
dry sherry (see Tips) (optional)
2 tbsp
water
650 g
Chicken stock paste (see Tips)
1 tbsp
lemon juice
40 g
fish sauce
1 tbsp
potatoes peeled and cut into cubes (1 cm)
200 g
fresh thyme leaves only
1 sprig
dried bay leaf
1
bacon cut into pieces (1-2 cm) (optional)
100 g
fresh seafood marinara mix
500 g
canned sweet corn kernels drained (approx. 300 g after draining)
400 g
ground black pepper to season

Difficulty

easy

Nutrition per 1 portion

Sodium 1035.2 mg

Protein 19.6 g

Calories 1442.8 kJ / 343.5 kcal

Fat 15.3 g

Fiber 7.3 g

Saturated fat 6.7 g

Carbohydrates 18.1 g

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Australia and New Zealand

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