CHUNKY SEAFOOD CHOWDER
RECIPE TYPE
Soup
SERVES
6 to 8
Prep: 20 min
Cook: 30 min
Ingredients
500g Longo's Mini Red Potatoes, chopped
6 slices Longo's Regular Side Bacon, chopped
1 tbsp Longo's Essentials Country Churned Salted Butter
1 each onion, celery and carrot, chopped
2 cups Longo's Essentials Vegetable Broth
2 cups Longo's Organic Whole Milk
2 cups 35% whipping cream
1 pkg (454g) Longo's Frozen Large Black Tiger Shrimp Raw (31/40), thawed, peeled and tails removed (product of Vietnam)
350g fresh haddock or sole fillets
1 can (142g) baby clams, drained and rinsed
1 red bell pepper, diced
1 tsp each salt and pepper
Chopped fresh Longo's Organic Dill or Parsley
Directions
In pot of boiling salted water, boil potatoes for 10 minutes. Drain well and set aside.
In soup pot, cook bacon over medium heat until crispy. Remove bacon and leave rendered fat in pot. Add butter and let melt. Add onion, celery and carrot; cook, stirring, for about 8 minutes or until softened. Add broth, milk and cream; bring to a simmer. Stir in cooked potatoes. Add shrimp, haddock, clams, red pepper, salt and pepper; return to a simmer. Add bacon and cook for about 5 minutes or until fish is firm. Ladle into bowls and sprinkle with dill.
Mussels Variation: Want to add another taste of the sea? Try mussels: In large skillet, bring 1 cup water to a simmer. Add 1lb mussels; cover and steam for 5 minutes or until mussels open. Using a slotted spoon, remove mussels and add to soup pot at the end. Bring to a gentle simmer again before serving.
Lobster Variation: Add cooked lobster meat to the soup or swap out the fish or seafood addition and use 8oz of cooked lobster meat.
Double up the clams: Add an additional can of clams if you like.
Scallops Substitute: Omit shrimp and substitute 1 pkg (340g) Longo's Patagonian Scallops, thawed.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 26g | Fibre 2g |
Fat 33g | Sugar 7g |
Carbs 20g | Sodium 880mg |
