Yummy seafood chowder is perfect for a miserable wet cold Tuesday. The seafood chowder from the Something for Everyone cookbook is great but wanted to try a Chelsea Winter recipe for seafood chowder today because it makes a larger quantity suitable for afternoon tea and dinner.  Chelsea’s recipe has some extra ingredients compared with the Something for Everyone chowder; 1 1/2 cups of wine, 1 1/2 cups of cream and zest of a lemon and the juice of a lemon. It was easy to convert. Can’t share recipe on this blog but it’s from her Everyday delicious cookbook. You could replace the cream with evaporated milk or milk for a lighter chowder but it’s so tasty I’m glad I didn’t go “light” today.

Chelsea Winter Seafood Chowder conversion

1. Blitz  garlic, onions, celery on speed 7 for a second, then sautéed in butter for 6 minutes at 100 c.
2. Add wine, cooked off for 5 minutes at 100 c with MC off. 
3. Add fish stock into TM bowl and diced potatoes to steamer basket, fish and seafood to Varoma dish and tray and cooked for 20 mins, Varoma temp, speed 1. ( check seafood and potato are cooked) set aside the seafood and potato
4. Add milk and cream to soup in TM bowl, cook 6 mins 90 c.
5. Transfer to a large pot ( with the addition of seafood this chowder goes over 2.2 ltr  bowl ) add fresh spinach ( wilts in the hot soup) cooked seafood and potato, zest and juice of a lemon, fresh / dried parsley and dill. Season with salt and pepper Reheat to serve. So yum.