Filled with prawns, scallops and crab meat, Brent’s creamy chowder is the ultimate comfort food for lovers of seafood. Served with sourdough, it’s sure to become a favourite for the cooler months.
Serves66
Cook time35 mins35 minutes
Prep time20 mins20 minutes
Ingredients
3 Carisma potatoes, cut into 1cm pieces
1 corn cob, husks and silk removed
20g butter
3 Coles Deli Streaky Bacon Rashers, finely chopped
1 leek, pale section only, thinly sliced
1 thyme sprig
1 dried bay leaf
Pinch of cayenne pepper
1 1/2 tbs plain flour
2 cups (500ml) fish stock
2 cups (500ml) thickened cream
200g raw peeled prawns, coarsely chopped
100g scallops, chopped
140g cooked crab meat
1 tsp grated lemon rind
2 tbs chopped chives
Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, to serve
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Method
Step 1
Cook the potato and corn in a large heavy-based saucepan of boiling water for 10-12 mins or until the potato softens. Drain well. Transfer the corn and potato to separate heatproof bowls.
Step 2
Place the pan over medium heat. Add butter, bacon and leek and cook, stirring, for 2-3 mins or until leek softens. Stir in thyme, bay leaf, cayenne pepper and flour. Gradually add stock, stirring constantly until combined. Add potato and cook, stirring, for 5 mins or until the mixture thickens slightly. Add cream and bring to a simmer. Cook for 10 mins or until soup thickens. Add the prawns and scallops and cook for 4-5 mins or until cooked through. Stir in the crab or trout.
Step 3
Meanwhile, use a serrated knife to cut down the side of corn to release the kernels. Use a fork to coarsely mash.
Step 4
Stir corn, lemon rind and half the chives into the soup. Season. Ladle soup among serving bowls. Serve with remaining chives and sourdough.
Recipe tip
COOK. STORE. SAVE.
Ingredient tip: You can substitute cooked crab meat for hot-smoked trout, flaked.
3 Coles Deli Streaky Bacon Rashers, finely chopped
1 leek, pale section only, thinly sliced
1 thyme sprig
1 dried bay leaf
Pinch of cayenne pepper
1 1/2 tbs plain flour
2 cups (500ml) fish stock
2 cups (500ml) thickened cream
200g raw peeled prawns, coarsely chopped
100g scallops, chopped
140g cooked crab meat
1 tsp grated lemon rind
2 tbs chopped chives
Coles Bakery Stone Baked by Laurent White Sourdough Vienna*, to serve
Description
Filled with prawns, scallops and crab meat, Brent’s creamy chowder is the ultimate comfort food for lovers of seafood. Served with sourdough, it’s sure to become a favourite for the cooler months.
Method
Step 1
Cook the potato and corn in a large heavy-based saucepan of boiling water for 10-12 mins or until the potato softens. Drain well. Transfer the corn and potato to separate heatproof bowls.
Step 2
Place the pan over medium heat. Add butter, bacon and leek and cook, stirring, for 2-3 mins or until leek softens. Stir in thyme, bay leaf, cayenne pepper and flour. Gradually add stock, stirring constantly until combined. Add potato and cook, stirring, for 5 mins or until the mixture thickens slightly. Add cream and bring to a simmer. Cook for 10 mins or until soup thickens. Add the prawns and scallops and cook for 4-5 mins or until cooked through. Stir in the crab or trout.
Step 3
Meanwhile, use a serrated knife to cut down the side of corn to release the kernels. Use a fork to coarsely mash.
Step 4
Stir corn, lemon rind and half the chives into the soup. Season. Ladle soup among serving bowls. Serve with remaining chives and sourdough.
