Hearty Seafood Chowder

Ingredients

• fresh flat-leaf parsley (for garnishing)
• 0.5 bunch fresh chives (cut into thirds)
• 1 brown onion (cut into halves)
• 3 garlic cloves
• 200 g carrot (cut into pieces (approx. 2 cm))
• 80 g celery (cut into pieces (approx. 2 cm))
• 200 g unsalted butter
• 1 tsp curry powder
• 1 tsp salt
• 0.5 tsp ground black pepper
• 2 tsp fresh thyme (leaves only)
• 50 g plain flour
• 150 g white wine
• 2 potatoes (approx. 200 g, peeled and cut into pieces (approx. 2 cm))
• 200 g fish stock
• 150 g pouring (whipping) cream
• 200 g firm white fish fillets (cut into pieces (approx. 2-3 cm))
• Tabasco® sauce (to taste (optional))
• 150 g large raw prawns (peeled and deveined)
• 150 g scallops
• 100 g smoked salmon (cut into pieces)

Steps

1. 1

   Place fresh parsley and chives into the mixing bowl and chop 3 sec/speed 7. Transfer to a small bowl and set aside.

2. 2

   Place onion, garlic, carrot, and celery into the mixing bowl and chop 5 sec/speed 5.

3. 3

   Add butter, curry powder, salt, pepper, and thyme, then sauté 5 min/120°C/speed 1.

4. 4

   Add flour and sauté 2 min/100°C/speed 1.

5. 5

   Add white wine, potatoes, and fish stock, then cook 10 min/100°C/reverse/speed 1.

6. 6

   Add cream, white fish, Tabasco (if using), prawns, and scallops, then cook 5 min/90°C/reverse/speed soft.

7. 7

   Add smoked salmon and the reserved chopped herbs. Stir gently with the spatula to combine.

8. 8

   Serve immediately in warm bowls.

Notes

Use high-quality fish stock for the best flavor. The recipe is designed for Thermomix models TM31, TM5, TM6, and TM7.

Nutrition per serving

• main
• seafood
• soup
• chowder
• Thermomix
• dinner
• winter