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Seafood Chowder With Cream Cheese

This Seafood Chowder with Cream Cheese is rich and silky with soft melt in your mouth seafood pieces. It’s a tasty and heart-warming bowl of creamy soup with prawns, salmon, fish, calamari and mussels infused with aromatic garlic, thyme, paprika, parsley and a hint of chilli flakes.  
Course Dinner
Cuisine Australian
Keyword seafood chowder with cream cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 392kcal
Author Kim

Ingredients

  • 500 grams/1 pound Seafood Marinara Mix
  • 250 grams/9 ounces cream cheese
  • 3 cups Fish or Seafood Stock/Broth
  • 1 tablespoon butter
  • 100 grams/3 ½ ounces Bacon chopped small
  • 1 medium Leek thinly sliced
  • 1 medium Brown onion diced
  • ½ teaspoon Chilli Flakes
  • 1 teaspoon Garlic Salt
  • 2 cloves Garlic crushed
  • 1 teaspoon Ground Paprika
  • ½ teaspoon Smoked Paprika
  • 1 tablespoon dried parsley
  • 3 medium sized potatoes chopped into bite sized chunks
  • ½ cup Frozen Diced Corn Pea and Carrot mix
  • 3 tablespoons of cornflour/cornstarch
  • 2 tablespoons water
  • Salt and pepper to taste

Instructions

  • Remove cream cheese from fridge to let it soften.
  • Heat a large sized non stick saucepan on the stove on high heat. Add the butter, chopped bacon, chopped leek and diced onion. Cook whilst stirring for 4 to 5 minutes until onion is translucent and bacon is cooked
  • To the same saucepan, add the fish stock bring to just before boiling.
  • Using a fine metal strainer, strain the bacon, leek and bacon pieces from the fish stock and put them off to the side. Put the fish stock back into the saucepan on medium to high heat.
  • Add the potatoes to the fish stock and let them cook for 5 minutes
  • Add the mixed vegetables and cook to 2 minutes.
  • Add the chilli flakes, garlic salt, crushed garlic, ground paprika, and smoked paprika and stir in.
  • Cut the softened cream cheese into 4 pieces with a knife and add the stock. Stir in with a large stirring spoon until it starts to melt and thicken the stock. His should take about 10 minutes and you will need to stir continuously. It might look like it is curdling, but it is not. It is just the cheese breaking up as it melts, the liquid will turn creamier.
  • Once the cheese has melted, add the marinara mix and cook for 3 to 4 minutes until seafood turns from translucent to white/coloured depending what is in your mix.
  • At this stage, the chowder might be a little thin. If you want a richer, and thicker soup, make a cornflour slurry with the cornflour and water and add. Stir it in to thicken. If it is still not thick enough, make another cornflour slurry and add gradually until desired thickness is reached.
  • Stir in the dried parsley and do a taste test before serving. Does it need more salt? Does it need pepper? If, so, add to your liking.

Notes

  1. Store any leftover chowder in the fridge in an air tight container and eat within 2 days. Not suitable to freeze.

Nutrition

Calories: 392kcal | Carbohydrates: 43g | Protein: 37g | Fat: 8g | Saturated Fat: 5g | Fiber: 2g | Sugar: 7g