Salmon and prawn chowder
The forecast for Mother’s Day is looking pretty chilly so we thought this hearty seafood chowder would be the ideal way to keep mum warm and well fed on her special day.
How long will it take?
What’s the serving size?
What do I need?
- 4 potatoes, peeled and cut into 2 ½ centimetre cubes
- 1 medium onion, chopped
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp thyme
- 1 tsp salt
- 1 tbsp olive oil
- 1 tbsp butter
- ½ cup dry white wine
- 2 cups vegetable stock
- 1 ½ cups Greek yoghurt
- 350g salmon fillet, cut into 5 centimetre pieces
- 300g cooked Crystal Bay prawns, peeled
How do I make it?
- Cook potatoes in a pot of boiling salted water for about 10 minutes or until they are slightly undercooked. Drain and set aside.
- In a large saucepan over medium heat add olive oil and butter. When butter has melted add onions and celery and cook until the onions are transparent.
- Add garlic, bay leaf and thyme, stir and then reduce heat to medium-low and add wine and stock. Add salmon and potatoes and let simmer for 5 minutes.
- Remove from heat and fold in yoghurt.
- Return to a very low heat and heat through slowly to avoid curdling yoghurt.
- To serve, ladle into bowls and garnish with prawns.