A chowder is a stew or thickened soup. It can be served as a meal on it’s own or as a starter. It is especially good when mopped up with crusty bread.
Ingredients
- 1 medium carrot, finely chopped
- 1 stick celery, finely chopped
- 3 (750g) potatoes, peeled, roughly chopped
- 4 cups (1 litre) Massel chicken style liquid stock
- 2 corn cobs
- 500g marinara mix
- 200ml thickened cream
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Crusty bread, to serve
- Salt, to season
Method
- Step 1Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
- Step 2Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
- Step 3Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
- Step 4Stir through chives and parsley. Serve immediately with bread.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1542 kj
Energy
15.8g
Fat Total
8g
Saturated Fat
4.8g
Fibre
25.4g
Protein
46mg
Cholesterol
821mg
Sodium
4.4g
Carbs (sugar)
34.4g
Carbs (total)
All nutrition values are per serve
- Author: Jess Sly
- Image credit: Guy Bailey
- Publication: Fresh Living
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