LET'S MAKE - Kumara Seafood Chowder

LET'S MAKE - Kumara Seafood Chowder

A delicious twist on seafood chowder using kūmara!!

Ingredients:
1 large kūmara (cut into small pieces)
100g scallops
100g prawns
100g shrimps
100g terakihi or hoki fish (cut into medium pieces)
1kg of greenlip mussels (whole)
1 tsp of fresh thyme (finely chopped)
1 garlic clove (finely chopped)
1 onion (finely chopped)
250g cream
400g vege stock or fish stock

Method:
Fry garlic, onion and thyme in a pan.
At the same time steam your mussels until they open and de-beard them.
Add your kūmara in with your stock. Bring to the boil and then allow to simmer.
Once kūmara is soft add your seafood and cook for 1 to 2 minutes.
Season with a pinch of salt, add in cream and continue to reduce until you have a thick and creamy chowder!
Serve and garnish with a pinch of pepper and fresh parsley.

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  • HEALTHY

    No oil and low pressure, steam cooking.

  • ECONOMICAL

    A 9kg gas bottle will cook up to 10 meals (2 basket size).

  • PORTABLE

    Use anywhere outdoors in well ventilated areas (except indoors – refer to instruction manual).

  • EASY

    Easy to use. Easy to clean. Easy to assemble.

  • CATERING

    Functions, events or having family & friends over. Cooks for 10 to 250 depending on cooker size.

  • SAFE

    Safe to handle. No permits required for local fire ban restrictions.