Seafood Chowder

Seafood Chowder
10 Mins
Prep time
25 Mins
Cooking time
Serves 6

What you need

  • 40g butter
  • 1 leek, sliced
  • 2 sticks celery, thinly sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons flour
  • 2 cups milk
  • 1½ cups fish or chicken stock
  • ½ cup brandy
  • 350g new potatoes, cut into 1cm chunks
  • 2 teaspoons thyme leaves
  • 125g can corn kernels, undrained
  • 600g mixed seafood e.g. white fish cut into chunks, prawn cutlets, scallops and mussels
  • 125g PHILADELPHIA Spreadable Light Cream Cheese
  • Salt and freshly ground black pepper, to taste
  • Thyme sprigs, for garnish

How to make it

  • MELT the butter in a large saucepan and saute the leek, celery and garlic for 4 minutes or until softened. Add the flour and cook for 1 minute. Stir in the milk, stock and brandy; bring to the boil and stir until thickened. Reduce the heat then add the potatoes and thyme, simmer for 10 minutes or until potatoes are just tender.
  • ADD the corn and seafood; simmer for 5 minutes until seafood is just cooked through.
  • STIR the PHILLY into the chowder until smooth. Simmer for a further 5 minutes until well heated. Season, then ladle into serving bowls and garnish with thyme sprigs. Serve immediately.