+Seafood ChowderEscape the chills of a Southern winter with a hearty seafood chowder - best served in bowls on the knee in front of a roaring fire.Recipe by: Sharron Chittock, Head Chef. Monty's, Queenstown. Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:EntreePrep Time:0 - 15 minsCooking Time:15 - 30 minsServes:-1By:Sharron ChittockIngredients1 tablespoon olive or sunflower oil 2 litres of milk 2 small onions chopped salt and freshly ground pepper 2 carrots diced 1 tablespoon lemon pepper 6 celery stalks diced 100ml fish sauce 1 cup of sweet corn 500g firm white fish (i.e. monkfish, cod) 150g butter 150ml single cream 150g flour 500g marinara mix 2 litres fish stock (if no fish stock, water) fresh chopped parsleyInstructionsTo make white sauce, melt butter in heavy based saucepan. Add flour and mix until it becomes a paste. Cook out for 2-3 minutes. Gradually pour in hot milk and whisk until smooth. Remove from heat and set aside. Heat the oil in a pan, sauté vegetables until soft. Add marinara mix and simmer for 4-5 minutes. Pour in your white sauce, fish stock and fish sauce. Season with salt, pepper and lemon pepper. Bring gently to the boil. Add in white fish and cream. Simmer for 8-10 minutes or until fish is cooked through. Taste and correct seasoning. Sprinkle in freshly chopped parsley. Serve in a deep bowl with fresh crusty bread and butter.