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Ingredients
- 1 cup diced, peeled potato
- 1/2 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/1 3/4 pints milk, divided
- 1 1/2 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
- 1/2 cup corn kernels
- 1/2 tsp each salt, pepper and hot pepper sauce (approx.)
- Chopped fresh parsley (optional)
Details
Servings 4
Adapted from nutritiousanddelicious.com
Preparation
Step 1
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.
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