Seafood Chowder

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Ingredients

1 1 Medium carrot, finely chopped

1 Stick celery, finely chopped

750 g 3 potatoes, peeled, roughly chopped

4 cups cups (1 litre) chicken stock

2 Corn cobs

500 g Marinara mix

200 ml Thickened Cream

2 tbsp Chopped fresh chives

2 tbsp Chopped fresh parsley

White Sourdough Vienna, to serve

Directions

Step 1

Place 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 2

Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.

Step 3.

Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season with salt.

Step 4.

Stir through chives and parsley. Serve immediately with bread.

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