Recipe: Seafood Chowder

Tony Ferguson Recipe of the Week:

Its the second game of the State of Orgin series and Tony Ferguson has a nice Seafood Chowder recipe to serve-up during the game with prawns, mussels, crab & fish. This recipe will serve up to 4 people.

• 2 Cups (Females) OR 3 cups (Males) of seafood mix e.g. prawns, mussels, crab, fish (if shells are contained, make this 3 cups (Females) or 4 cups (Males)
• 6 Medium mushrooms, finely sliced
• ½ Cup of low fat evaporated milk
• 1 ½ Cups of salt reduced fish stock*
• 1 ½ Cups leek
• 1 Cup Broccoli
• 3 Cloves of garlic, crushed
• 1 Cup of baby corn
• ½ – 1 Teaspoon of cracked pepper
• Salt to season
• 1 Tablespoon of olive oil

Method

1. Heat the oil in a soup pot on medium heat.
2. Add the leek, garlic and broccoli and toast for 2 minutes then add the mushrooms, baby corn and seafood and toast for a further 2-3 minutes.
3. While the vegetables and seafood are cooking, in a bowl or cup, combine the stock, evaporated milk and cracked pepper.
4. Add the stock mix to the vegetables and seafood, combine well, taste and season if desired.
5. Reduce heat to low medium and simmer for 10 minutes, stirring occasionally.
6. Serve immediately.