Seafood Chowder

• 3 whole Small Potatoes
• 1 whole Carrot
• 1 whole Onion
• 3-58 ounces, weight Fresh (or Frozen) Shelled Mussels
• 3-58 ounces, weight Fresh (or Frozen) Squid/calamari
• 3-58 ounces, weight Fresh (or Frozen) Prawns
• 4 dashes White Wine
• 1/2 cups Flour
• 2 cups, 8 tablespoons, 1-23 teaspoons, 1 pinches Single Cream
• 1/2 bunches Parsley, Chopped
• 6 whole Fresh Scallops (optional)

1. 1.
2. Make a creamy mash out of the potatoes and set aside.
3. 2.
4. Dice the carrot and onions and fry them in a medium-large pot.
5. 3.
6. Add the mussels and calamari to the pot to cook, followed a bit later by the prawns.
7. 4.
8. Add the white wine and some black pepper to the pot to deglaze the seafood mixture.
9. Stir and add a pinch of sugar and some salt.
10. 5.
11. Sprinkle the flour on top of the seafood mixture so that it covers the entire base of the pot.
12. Stir the seafood mixture the flour should stick to the seafood.
13. 6.
14. Quickly pour in a jug of water just enough so that it covers the seafood mixture.
15. Stir well.
16. 7.
17. Stir in the mashed potato.
18. 8.
19. Pour in the cream and season to taste.
20. It should thicken once it boils.
21. 9.
22. Spoon the seafood chowder into 6 bowls
23. 10.
24. Sear the scallops in a hot pan and place a scallop on top of each bowl of seafood chowder.
25. 11.
26. Garnish with the chopped parsley.

potatoes, carrot, onion, mussels, calamari, prawns, white wine, flour, cream, parsley, fresh scallops

Taken from tastykitchen.com/recipes/main-courses/seafood-chowder/ (may not work)