Ingredients
- 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
Accessories you need
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Varoma -
Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
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
Tip
i used frozen seafood, but is always best to use fresh, use firm fish like schnapper, mussels, squid, baby octopus.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please 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!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
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