Seafood Miso Chowder

Delicious on its own and good when poured over rice.

Recipe By: solco (https://cookbuzz.com/kitchen/186)
Serves 2 Cook: 25 min

Ingredients

Your favourite seafood (mixed pack if you like) 250g
Potato for mashing 1 medium
Leek 1/4
Olive oil 1.5 tbsp
White wine 100ml
Stock cube (chicken or vegetable) 0.5-1
Milk 350-400ml
Miso paste 2 tbsp
Grated cheese as you like
Parsley as required
Paprika powder as required

Method

1
Drizzle 1 tsp white wine onto the seafood in advance.
2
Heat the olive oil in a deep pan, add the 1cm chopped potato, 1cm wide sliced leek and fry until softened.
3
Add the white wine and allow the alcohol to burn off. Cook for 5 minutes and mash the potatoes.
4
Add the stock cube and milk and bring up to the boil.
5
Add the seafood from Step 1 and cook. Add more milk if required. Add the miso paste a bit at a time.
6
Put some grated cheese into a soup bowl, then pour some chowder onto the cheese.
7
Add the finely chopped parsley and paprika powder for colour - it's ready to enjoy.

Tips & Note

●Don't overcook the seafood.
●Mash the potatoes as they're cooking to get a lovely thick sauce.

Seafood Miso Chowder

Delicious on its own and good when poured over rice.

Recipe By: solco (https://cookbuzz.com/kitchen/186)

Serves 2

Cook: 25 min

Ingredients

Your favourite seafood (mixed pack if you like) 250g
Potato for mashing 1 medium
Leek 1/4
Olive oil 1.5 tbsp
White wine 100ml
Stock cube (chicken or vegetable) 0.5-1
Milk 350-400ml
Miso paste 2 tbsp
Grated cheese as you like
Parsley as required
Paprika powder as required

Seafood Miso Chowder

Recipe ID :782 Posted on 12 JUN 2015

Serves 2

Cook 25min
views 6,699
printed 230

saved 1

Delicious on its own and good when poured over rice.

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Ingredients

Print Ingredients Email Ingredients
250g
1 medium
1/4
1.5 tbsp
100ml
0.5-1
350-400ml
2 tbsp
as you like
as required
as required

Method

Cook
25min
1
Drizzle 1 tsp white wine onto the seafood in advance.
2
Heat the olive oil in a deep pan, add the 1cm chopped potato, 1cm wide sliced leek and fry until softened.
3
Add the white wine and allow the alcohol to burn off. Cook for 5 minutes and mash the potatoes.
4
Add the stock cube and milk and bring up to the boil.
5
Add the seafood from Step 1 and cook. Add more milk if required. Add the miso paste a bit at a time.
6
Put some grated cheese into a soup bowl, then pour some chowder onto the cheese.
7
Add the finely chopped parsley and paprika powder for colour - it's ready to enjoy.

Tips & Note

●Don't overcook the seafood.
●Mash the potatoes as they're cooking to get a lovely thick sauce.

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