Prawn Chowder

Method:

Melt the butter in a medium large saucepan. Add the onion and Green Onion Seasoning. Sauté the onion, for 3 - 5 minutes, but do not brown. Add Tomato Pesto, water and Liquid Fish Stock. Bring to a slow simmer. Add the prawns, wait for the stock to come to the boil again and immediately remove the pot from the heat. Cover with a lid and leave to stand for 5 minutes to firm the prawns. Using an egg lifter or spatula, gently lift the prawns out of the stock. Place on a plate, season to taste with Chilli & Garlic Seasoning and cover.

Add the cubed potato to the stock and boil for ± 25 minutes until the potatoes are soft and beginning to break apart. Mix a little of the measured milk with the White Sauce Powder and then add it, together with the rest of the milk to the chowder. Simmer for 5 minutes. Add half of the snipped chives and taste for seasoning.

Ladle soup into bowls or tea cups. Top with prawns, chives and freshly grated black pepper.

Use 300 g salmon, skinned and cut into big blocks about 2,5 cm x 2,5 cm.

Kingklip must also be skinned and take great care not to overcook it.

¼ cup of cream added near the end will improve all the variations.