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Saffron, Sweetcorn and Seafood Chowder
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Saffron and seafood are the perfect marriage, a partnership that is commemorated in the traditional fish soups of the Mediterranean, including the mighty bouillabaisse. In this creamy American chowder (the name comes from chaudière, the pot used by French seamen who trawled out of Montreal and Quebec), shellfish and prawns are combined with sweetcorn and cooked in a fish broth.
Serves: 4 - 6
This recipe was first published in September 2004.