Seafood Chowder

Ingredients

• Heavy whipping cream

  Fluid

  ¾ cup, fluid or 179g

• Salt

  Table

  1 dash or 0.4g

• Butter

  Unsalted

  60g

• Bacon

  Raw, cured pork

  2 strip or 24g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Carrots

  Raw

  1 large or 72g

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Fish stock

  Soup, home-prepared

  4 cup or 932g

• Hake Fillets

  Fresh, Raw - Waitrose

  400g

• Scallops

  Mollusks, (bay and sea), cooked, steamed

  250g

• Large King Prawns

  Sainsbury's

  200 grams or 200g

• Parsley

  Raw

  ⅓ cup or 20g

• Pepper

  Spices, black

  1 dash or 0.1g

• Celery

  Raw

  1 stalk, medium or 40g

Directions

1. Heat half the butter in a large pan, add bacon. Cook over low heat for 5 minutes. Remove bacon from pan and reserve.
2. Add remaining butter, stir in the leek, carrot, celery, and potato. Cook over medium heat, stirring frequently for 5 minutes, or until vegetables are softened and lightly golden.
3. Add flour, cook for 1 minute, then gradually add heated fish stock. Cook, stirring for 5 minutes or until mixture boils and thickens.
4. Simmer over low heat for 5 minutes, stirring occasionally.
5. Add fish pieces and cook for 5 minutes, stirring frequently.
6. Add scallops, prawns, cream, parsley and reserved bacon. Mix well and cook for 5 minutes without letting soup boil.
7. Add salt and pepper and garnish with parsley.