2teaspoonscornflourmixed to a paste with 2 Tablespoons water
Salt and ground black pepper to taste
Chop the carrots and celery into ½" pieces and the potatoes into 1" pieces
Melt the butter over a low heat in a large saucepan
Add the garlic, saute for 1 minute then add the chopped celery, carrots and potatoes.
Mix well to combine with the butter. Cover with a lid and allow to sweat gently over a low heat for 8 minutes until the vegetables start to soften.
Remove the lid from the pan and add the milk, salt and black pepper. Bring to the boil and then reduce the heat and simmer with the lid OFF for about 10 minutes.
Taste the vegetables to ensure they are fully cooked. If they are still a little hard, continue to simmer until they are soft.
Add the mixed seafood, prawns (shrimp) and sweetcorn (including the liquid from the sweetcorn), mix to combine and bring back to the boil, then reduce the heat and simmer for 5 minutes until the seafood is warmed through.
Keep the heat on a slow simmer and stir in the cream.
Taste for seasoning and add more salt or pepper if necessary.
Drizzle in the cornflour/water mixture stirring continually. Simmer for a further 1 minute.
Serve in a soup bowl with slices of crusty seeded bread or Irish soda bread.
When adding the vegetables to the butter, stir them well to make sure they are well coated with butter. Then steam them gently with the lid on to allow them to soften.Once the milk is added, make sure you remove the lid from the pan - otherwise the milk will boil over.When adding the sweetcorn, add the sweetcorn liquid as well. This adds to the flavour of the chowder.Make sure the vegetables are soft enough before you add the cream. You don't want to continue boiling once the cream is added.The calorie count is based on 4 servings.
Irish Seafood Chowder first appeared on foodleclub.com on 23 October 2019