Chilli Seafood Chowder

The beauty of chowders is that you don’t need exacting measurements and in fact, half the fun is in the rustic approach of dealing in handfuls at a time. Vary this basic recipe to suit your own ambitions.

2 litres fish or chicken stock 

2 medium onions finely diced 

1 stalk celery peeled and diced 

1 large potato finely diced 

1 kumara finely diced 

3-500g white fish fillets cut in bite-sized portions 

1-2 cups chopped cooked mussels 

1 cup peeled prawns 

1 doz scallops 

200ml cream 

1tbsp curry powder

Pinch or two of cayenne pepper 

Several good shakes of Piri Piri seasoning 

Salt & cracked pepper to taste 

50g butter 

50g plain flour 

Oil for frying

Heat a couple of tablespoons of cooking oil in a large saucepan and sweat onions and celery until soft.

Stir in curry powder, Piri Piri and cayenne and cook for one minute. Add stock, potatoes and kumara. Bring to a rapid boil for five minutes and turn back to a gentle simmer.

Cook until spuds and kumara are starting to break down – this acts as a thickening agent,

Add cream and season with salt & pepper.

To get a real thick and creamy chowder, strain off 300ml of the chowder liquer.

Melt butter in a pan and stir in flour, cooking while stirring for a minute. Gradually stir in the liquer until a smooth consistency is attained.

Return this to the chowder and cook for a further fifteen minutes, stirring regularly.

Add seafood three minutes before the end of cooking.

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