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What you need
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.
Recipe or Meal Type
Light Bites |
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