- 1 batch of choux pastry, EDC or TBCB
- 50 grams onion, quarter
- 20 grams grapeseed oil (or oil of your choice)
- 20 grams Butter
- 1 carrot, roughly cut
- 50 grams Celery, roughly cut
- 650 grams potatoes, waxy, small cubes
- 50/100 grams cream
- 410 gram can cream corn
- small bunch of parsley, chopped
- 4 level tablespoon chives, finely chopped
- 500 grams frozen seafood mix
- 300 grams fresh salmon fillet, skinned and boned
- 1 level teaspoon mild curry powder
- 500 grams campbells chicken stock
- salt and pepper to taste
1h 0minPreparation 10minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
make a batch of choux pastry as per instructions from the EDC or TBCB.
omit the sugar and replace with curry powder, pipe or place spoonfuls on tray and make 12 dunkers rounds
clean tm bowl/blade ready for making the chowder
add onion, celery carrot to TM bowl and on speed 5/3sec scape down side of bowl and redo last step.
add butter and oil and saute for 3min/100 degree/spd2
add 450gms of the cubed potatoes to TM bowl with 500gms chicken stock and the remaining 200gms into the TM basket, insert basket. put packet for frozen seafood mix into varoma dish.
20 min/varoma/reverse sp 2 or until frozen seafood is cooked.
set aside ptoatoes in TM basket and starting at sp5 up to sp 7 for 1 min.
add the can of cream corn and the cream and on soft stir for 30sec 1 min.
pour this into thermoserver then add cooked seafood mix and reserved potatoes and some of the herbs(leaving some for serving) from TM basket stir through gently with spatula.
heat a fry pan med/high
rub a little oil over salmon and cook so that the outsides are nice and crisp and lovely and soft inside roughly 2 1/2 minutes each side.
break up or flake into pieces for garnishing
seafood and corn chowder with curried choux dunkers
i used frozen seafood, but is always best to use fresh, use firm fish like schnapper, mussels, squid, baby octopus.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Roasted Jalapeno / Jalapeño and Chicken Soup
- Roasted Jalapeño / Jalapeno Soup
- Creamy Celeriac and Parsnip Soup
- Dairy free creamy broccoli soup
- Noodle Soup Recipe
- Quick Pumpkin Soup
- Quick Vegetable Soup
- Creamy chicken and mushroom soup
- Ham and Cheese Soup
- Curried lentil and pumpkin soup
- Matt's Laksa Paste
- Cleansing soup
- Banoffie Cake (using banana cake from edmonds cookbook)
- steamed silverbeet pouches in coconut cream
- steamed fennel and salmon for one
- Feijoa Mayonaise
- pineapple banana and cucumber smoothie
- Bacon and Leek Quiche
- Grandmas' Tomato Relish
- Waitangi Day Brunch
- cheesey-carrot and marmite muffins
- fried Green Tomato coated with TM Dukka
- curried kumara cuppa soup
- venetian Butter