Seafood chowder

  • cooking time
    30 m
  • calories per serve
    344 cal
  • serves
1 tbsp
olive oil
4 rashers (100g)
shortcut rindless bacon, chopped finely
1 (150g)
medium brown onion, chopped finely
1 clove
garlic, crushed
¼ cup (35g)
plain flour
1 cup (250mL)
skim milk
cups (375mL)
chicken or fish stock
2 (400g)
medium potatoes, peeled, cut into 1cm pieces
310 ml
can corn kernels, drained and rinsed
350 g
mixed seafood or seafood marinara mix
300 ml
CARNATION Lite Cooking Cream
2 tbsp
finely chopped chives


  1. Heat oil in a large heavy based saucepan over medium- high heat; add bacon and cook 3-4 minutes or until browned slightly; add onion and garlic, cook until fragrant and translucent.

  2. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually add combined milk and stock; stir constantly until mixture boils and thickens; add potatoes; bring to the boil. Reduce heat; simmer, uncovered, for 7-10 minutes or until sauce thickens.

  3. Stir in corn and marinara mix and CARNATION Lite Cooking Cream. Cook and stir for 5 minutes or until seafood is just cooked. Remove from heat. Season with salt and ground white pepper. Ladle soup into bowls. Serve sprinkled with chives, and with crusty white bread if desired.