Seafood Marinara Chowder
Published 19th June, 2020
Cuisine: Australian Serves: 4
Preparation: 20 Mins Cooking: 40 Mins
Ingredients
- 600 g Angelakis Marinara Mix
- 200 g Piece of Barossa Fine Foods Meaty Speck
- 1 Small Brown Onion, finely chopped
- 2 Cloves Garlic, finely chopped
- 1 Leek (white part) finely sliced
- 1 tbsp Olive Oil
- 50 g Butter
- 1 tbsp Plain Flour
- ½ Cup White Wine
- 2 Cups Chicken or Fish Stock
- 2 Cups Milk
- 600 g White Potatoes
- ½ Cup Cream
- Sea Salt
- Black Pepper
- Chopped Parsley, to serve
Method
- Peel and cut the potatoes into one-centimetre cubes. Set aside.
- Remove the rind from the Meaty Speck and cut the speck into one-centimetre cubes. Heat the olive oil in a heavy-based saucepan over medium heat and fry the speck until it begins to colour. Reduce the heat slightly, then add the onion, leek and garlic. Cook until soft and fragrant.
- Add the butter to the saucepan along with the plain flour. Cook for 1–2 minutes, then add the white wine and cook for a further minute.
- Add the chicken or fish stock, milk and the cubed potatoes. Allow to simmer for 15–20 minutes or until the potatoes are tender.
- Once the potatoes are cooked, add the marinara mix and gently stir in the cream. Allow to simmer for a few minutes until the seafood is cooked through.
- Season with sea salt and black pepper. Serve with crusty bread and garnish with chopped parsley.
Where to find us
- Find Barossa Fine Foods Meaty Speck in leading independent supermarkets and our retail stores across South Australia.
