Seafood Chowder
Method
Cook
In a medium size pot, fry bacon. Add vegetables, bay leaves, and garlic.
De-glaze with chicken bouillon. Add cream to the pot. Bring to boil and simmer for 30 minutes then thicken with corn flour.
Simmer for 5-10 minutes further. Then add salt to your taste.
Seafood
In a separate pan, fry your preferred seafood (scallops, fish, squid etc).
Add base mixture and bring up to heat until seafood is cooked.
Serve
Serve with a sprinkle of parsley and some fresh crusty bread.
Ingredients
6 Rashers of bacon, finely diced
2 Brown onions, finely diced
1 Small carrot, finely diced
2 Celery sticks, finely diced
2 Garlic cloves, minced
2 Bay leaves
1 Litre of cream
1 Litre of chicken bouillon
1 Tbsp of corn flour
Salt to taste
Parsley
Crusty Bread
Chosen seafood
