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Seafood Chowder

Seafood Chowder

Yields 4 Servings
occasions
Lunch, Dinner
dairy ingredients
Butter, Milk, Cream
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Seafood Chowder

INGREDIENTS

DIRECTIONS

1
Melt the butter in a large pan, then add the finely chopped vegetables. Swoosh around in the butter, then place a large butter paper or circle of baking paper on top, turn the heat down, and gently sweat the vegetables until tender – this serves to magnify and sweeten their flavour.
2
Remove paper and add the milk and stock and bring just to the boil, then simmer until the potato can be easily squished against the side of the pot.
3
Add the seafood and shellfish mix, and the cream. Simmer until cooked, then stir in the chopped herbs.
4
Serve, garnished with the chive flowers, should you have some.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

Ingredients Checklist

Instructions

1
Melt the butter in a large pan, then add the finely chopped vegetables. Swoosh around in the butter, then place a large butter paper or circle of baking paper on top, turn the heat down, and gently sweat the vegetables until tender – this serves to magnify and sweeten their flavour.
2
Remove paper and add the milk and stock and bring just to the boil, then simmer until the potato can be easily squished against the side of the pot.
3
Add the seafood and shellfish mix, and the cream. Simmer until cooked, then stir in the chopped herbs.
4
Serve, garnished with the chive flowers, should you have some.
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