Chunky East Coast Seafood Chowder Recipe

YIELD: 4 servings

A delicious seafood dish for a windy evening.

Ingredients

1	cup diced, peeled potato
½	cup each chopped onion and celery
1	clove garlic, minced
1	ActiFry spoon vegetable oil
375	ml/13 fl oz sodium-reduced chicken broth
875	ml/1¾ pints milk, divided
1½	ActiFry spoons cornflour
250	g/9 oz large shrimp, peeled, de-veined and tails removed
1	can (142g) whole baby clams, drained
1	can (213g) salmon in broth, drained and chunked
½	cup corn kernels
½	tsp each salt, pepper and hot pepper sauce (approx.)
	Chopped fresh parsley (optional)

Directions

Place the potatoes, onion, celery and garlic in the ActiFry pan. Drizzle evenly with the vegetable oil. Cook for 5 minutes. Pour in the chicken broth and 125 ml/4 fl oz of the milk. Cook for 40 minutes.

Whisk the remaining milk with the cornstarch until smooth. Pour into the ActiFry pan. Cook for 10 minutes or until chowder is thickened and potatoes are fork tender.

Add the shrimp, clams, salmon and corn; cook for 5 minutes or until shrimp is opaque and the remaining seafood is hot. Season with salt, pepper and hot pepper sauce (adjust to taste). Garnish with parsley (if using).

Chef Recommendations:
For more intense clam flavour, replace half of the chicken broth with bottled clam juice or juices strained from the canned clams.