Seafood Chowder

A hot, steaming chowder, packed with juicy seafood – but without all the fat.

Ingredients

• 1 1/2 cups low-fat milk
• 1 container low-fat cream cheese
• 2 cloves garlic, minced
• 1 cup chopped onions
• 1 cup sliced carrots
• 1 can corn kernels, drained
• 1 1/2 cups diced potatoes
• 1 teaspoon parsley
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 125g prawns, peeled
• 125g scallops
• 125g crabmeat
• 500g mussels, steamed for 2 minutes in a little white wine, then picked from the shell

Directions

1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in onions, carrots, corn, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper.

2. Simmer 25 minutes, until the potatoes are soft but not falling apart. Do not boil.

3. Add the seafood for the last 5 minutes of cooking. Serve hot, with crusty bread and a glass of white wine.