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Tuesday, 4 March 2014

Seafood Corn Chowder with Coconut Milk (gluten free)

By: Miriam Borys


1 pkg. assorted seafood (from frozen & thawed) approximately 1 1/2 cups
2 T  cup olive oil
1 can corn
3 anchovy fillets
1 serrano pepper
1 onion
1 cup carrots (peeled and diced)
1 cup celery
1 cup leeks (washed & diced)
1 sprig rosemary (fresh)
2 garlic cloves
2 tsp potato starch
1 tsp. curry powder
½ cup  white wine
1/2 cup soup stock
1 cup water
1 large potato - peeled & cut into cubes
1 can coconut milk (400ml)
Serve with fresh bread of choice

Dice onion, celery, carrots, leeks, anchovy fillets & garlic. 
Sauté onion, celery, carrots, leeks, anchovy fillets & garlic in oil until just cooked and transparent. 
Add powdered curry and potato starch and continue to sauté to release the curry flavor.
Add white wine, water and stock to deglaze the pan.
Add seafood, potatoes, corn, coconut milk & diced potato and bring to a rapid boil.
Simmer for 20-30 minutes and serve immediately with bread of choice.

Foodsafe note:  always rinse vegetables well before starting to chop

Chef Miriam Borys, B.Ed., MA.
'Cooking Uncovered'

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