Seafood Chowder




15 mins


25 mins


1 tbsp butter

1 onion, chopped

1 bay leaf

Salt and pepper, to taste

2 cloves garlic, crushed

Few sprigs of fresh thyme

2 large potatoes, peeled and diced

2 cups water or fish stock

2 tbsp plain flour

2 cups Maxigenes Skim milk, premade

2 cups mixed seafood (prawn cutlets, scallops, clams and oysters)

2 tbsp lemon juice


Melt the butter in a large saucepan and sauté onion, garlic, bay leaf and seasonings for 4 minutes or until softened.

Add the flour and cook for a minute. Pour in the milk and stock, whisking until combined. Then bring to the boil and stir until thickened. Reduce the heat and add potatoes, simmer for 5 minutes or until potatoes are almost tender.

Add the seafood, stirring often and simmer for 5 minutes until seafood is just cooked through. Discard bay leaf and stir in lemon juice.

Ladle into serving bowls, garnish with fresh thyme and serve immediately.