Seafood Chowder
I have found that almost all of the seafood is interchangeable. For instance, 12 scallops could be 12 mussels. 250g surimi could be 250 grams of peeled shrimp. My favourite combination is below as the surimi has a slight sweet tang, the scallops have that delicate texture and taste, the salmon gives a good general flavour .
Ingredients
| - 1 pkt Maggi creamy seafood soup mix | - 300 g of hot smoked salmon |
| - 375 ml can Carnation light & creamy evaporated milk | - 1 cup milk |
| - 250 g surimi | - 12 scallops |
Instructions
Lightly fry the scallops for a couple of minutes in butter and then cut them into bite size chunks. Cut the surimi into a similar size.
Combine the soup mix to the Carnation evaporated milk and the cup of milk in a large saucepan and slowly bring to the boil. Have it on a low heat and stir regularly, as it will begin to adhere to the bottom of the pan. Keep a close eye on it to make sure it doesn’t thicken too much.
Add the salmon, scallops, and surimi. Simmer for 5 minutes or until all the fish is heated and the mixture has reached the correct consistency.
Serve in a bowl with some bread for dipping, or if you can find an appropriate bread, fill small, individual, hollowed out loaves with the chowder inside. This should make enough to serve four.