About this recipe:A creamy fish chowder full of flavour! So warming in the winter, served with a big loaf of crusty bread. You can make it with skimmed milk, if you like. But it won't taste as creamy.
350ml semi-skimmed or skimmed milk
225g cream cheese (use extra light if you like)
2 cloves garlic, minced
2 tins condensed cream of mushroom soup
2 or 3 spring onions, chopped
1 carrot, diced
1 tin sweetcorn
2 potatoes, washed and chopped
1 teaspoon parsley
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
225g cooked prawns
225g crab meat
225g squid, chopped
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Method Prep:15min › Cook:45min › Ready in:1hr
Place 1/2 the milk, cream cheese and garlic in a large pot over low heat. Cook and stir until blended. Mix in mushroom soup, spring onions, carrots, sweetcorn, potatoes, parsley and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil.
Stir in the shrimp, scallops, crabmeat, squid and clams; continue cooking 10 minutes or until warmed through.
I like the concept of this dish but why skim milk if you are just going to add cream cheese and cream of mushroom. You should just start with double cream and add mushrooms thyme and whatever other seasoning you like. I made this as directed them again without using redundant ingredients and my second attempt tasted much better everything had more flavor and was less bland - 25 Aug 2013