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Photo of Seafood chowder by WW

Seafood chowder

8
Points®
Total Time
3 hr 10 min
Prep
25 min
Cook
2 hr 45 min
Serves
4
Difficulty
Moderate
Jazz up your weeknights with this thick and creamy soup that is pure New Orleans soul food.

Ingredients

Olive oil

2 tbs

Shortcut bacon

100 g, chopped

Leek

1 whole, chopped

Garlic

12 clove(s), crushed

Potato(es)

500 g, chopped

Skim milk

1 cup(s), (250ml)

Fish stock

3 cup(s), (750ml)

Dried bay leaf

1 whole

Ling, raw

200 g, (or any firm white fish), cut into 4cm pieces

Raw peeled prawns

350 g, peeled

Mussels

200 g, pot-ready

Calamari or squid, raw

100 g, (calamari), cleaned and thinly sliced

Fresh dill

2 tbs

Lemon(s)

1 medium, wedges, to serve

Instructions

  1. Heat oil in a large saucepan over medium heat. Add bacon and leek and cook, stirring, for 5 minutes or until leek has softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
  2. Add potato, milk, stock and bay leaf and bring to the boil. Reduce heat and simmer, covered, for 2 hours 30 minutes.
  3. Add ½ cup (125ml) boiling water. Using a food processor or stick blender, process potato mixture until smooth. Return to high heat and bring to the boil. Add fish, prawns, mussels and squid and cook, covered, for 5 minutes or until mussels open (discard any that stay closed). Sprinkle with dill and serve with lemon wedges.

Notes

SERVING SUGGESTION: Sourdough bread.TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.

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