Calling all seafood lovers! This creamy, tangy chowder is great
as an entree, a snack or a casual main meal.
- 1 Tbsp butter
- 1 onion, diced
- 2 Tbsp plain flour
- 1 1/2 cups fish stock
- 2 potatoes, peeled & diced
- 1 Tbsp Gregg's Chilli & Lime Seasoning
- 1 x 400ml can coconut milk
- 1/2 cup whole kernel corn
- 250g mixed seafood e.g. fish, prawns, mussels & scallops
Heat the butter in a large saucepan over medium low heat. Add
the onion and cook for 3 to 4 minutes, or until it is soft. Add the
flour and cook, stirring, for 1 minute.
Pour in the fish stock a little at a time, stirring constantly to
When the fish stock has been completely added, add the potatoes
and Gregg's Chilli & Lime Seasoning. Bring to the boil then
simmer gently for 10 minutes or until the potato is just cooked.
Use a stick blender in the saucepan to make a puree, alternatively
remove from pan and use a blender or food processor to make a thick
Return to the pan if removed and stir through the coconut milk.
Simmer for a further 5 minutes. Finally add in the corn and diced
seafood. Heat for a further 3-5 minutes or until seafood is just
Serve with crusty bread.