Seafood and Leek Chowder!

(serves 6)

I fell in love with clam chowder at the Pier in Seattle and then again in San Francisco, something so fresh and authentic about those sidewalks stalls serving warm, chunky chowder in big sourdough bowls! Since then, it's been hard to find a good chowder in Sydney, and since my friend brought these super cute bowls back from Boston, it's been on my to-do list to give it a go. Chowder has a thicker consistency than soup, often with chunky bits, especially juicy corn and seafood! Absolutely delicious for these cold winter days!

Prep time: 15 min

Cooking time: 30 min

Ingredients:

1 stalk of celery

1 carrot

2 leeks

3 potatoes

1 L chicken stock 

200g corn kernels 

500g marinara mix

2 cloves garlic, finely chopped

2 tsp lemon juice

1 tsp sumac

200mL cream

2 T chopped fresh chives

2 T chopped parsley

Special equipment: Food processor or Soup Stickmaster

Method:

1. Finely chop the celery, carrot, 1 leek and potatoes. Place the vegaetables in a large pot with the stock, cover and bring to the boil. Reduce the heat and simmer for 8-10 minutes until vegetables are tender.

2. Process the mixture until smooth in a food processor or using a Stickmaster. Return to the pan and put the corn into the soup and simmer for 5-10 minutes. Stir without boiling and season to taste.

3. Meanwhile, marinate the marinara mix in garlic, salt, pepper, sumac, olive oil and lemon juice.

4. Cut the remaining leek into thin slices.

5. Heat a fry pan with 1/2 T oil, cook the leek for 2-3 minutes until caramelised, add the seafood and cook for 2 minutes until it's just cooked.

6. Add half the leek and seafood mix into the chowder and stir through. 

7. Serve with seafood on top and garnish with chives and parsley.