Karl’s Seafood Chowder

Episode: #4
Airdate: 24th May 2020
Presenter: Trevor Cochrane & Karl Langdon
Story Title: Karl’s Seafood Chowder

1 large carrot
1 stick celery
750g potatoes
1 ltr chicken stock
Fresh chives & parsley
2 corn cobs
200ml cooking cream
Salt & pepper
500g Marinara mix (can use marron & barramundi)
Fresh crusty bread


  • Chop up your potatoes, carrots and celery.
  • Heat your chicken stock in a pot, then put in your veggies.
  • Slice up chives & parsley, then chop up some bread.
  • Slice the corn off the cob.
  • Use a hand-held blender in the pot – hold it low so you don’t splash yourself with hot liquid.
  • Put your seafood in the pot along with the chives, parsley and corn. Stir it in, then put back on the heat.
  • Leave it for a couple of minutes.
  • Take the pot off the heat to put in the cream, salt and pepper.