Delish - Karl Langdon's Seafood Chowder

Chop 750 grams of potato, a couple of carrots, and a couple of celery sticks roughly.

Heat chicken stock in a pot until nice and hot.

Chop chives and parsley roughly and set aside.

Add the chopped vegetables into the hot chicken stock.

Stir the mixture and reduce the heat after a couple of minutes.

Add 200-300 ml of cream into the pot.

Season with salt and black pepper to taste.

Add 500 grams of seafood mix into the pot and stir.

Cook until the seafood is cooked through, checking for doneness.

Serve the chowder with fresh crusty bread.

Equipment Needed

Spice Level:

Dietary