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Creamy Seafood Chowder With Andrew Mirosch

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This week at the Moreton Island Fishing Classic we will show you how to make Seafood Chowder from scratch! Andrew Mirosch is our Master Chef whilst on our Moreton Island Fishing Classic getaway. With the help of some leftover snapper heads, Andrew walks us through how to cook up a Seafood Feast.

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How To Cook Creamy Seafood Chowder

Step 1. Chop the Veggies

Start with crushing up the garlic, then roughly chop the carrots and Spanish onion (brown onion is also fine. Once you’ve done this, add all the veggies, along with some thyme to saute in a big pot.

Step 2. Bring it to the Boil

Add the snapper heads into the pot, pour some water into the pot and bring it to the boil. Once it starts to boil, turn it down to a very low simmer for about 45 minutes.

Just a few simple ingredients for this dish

Step 3. Peel & De-Vain the Prawns

Peel the shell off all your prawns. Andrew shows us a quick and simple way to peel your prawns. Once you have peeled your prawn, its time to de-vain the digestive track of the prawns.

Hot Tip for Fresh Prawns: Are the whiskers intact? Frozen prawns often have broken short whiskers. Always look at their eyes as they should round and glossy, not shrivelled. Another tip for a good prawn is the head, make sure that this is clear!

Step4. Strain the Stock

Once you have boiled the stock for 45 minutes, strain the stock. This should remove any fish clumps and veggies.

Step 5. Create the Seafood Chowder Roux

Add the butter and flour to the pot and mix it through until its a lovely light brown colour. Make sure to cook your flour out. One this is done, add the stock. Keep adding stock bit by bit until you get the right thickness. Consistently whisk the stock through. Keep cooking the stock for about 30 minutes on a very low simmer. Make sure to keep checking it though as it can burn.

Step 6. Add the Seafood

For this chowder, Andrew has decided to make it a simple non-chunky soup, however, if you do plan to add seafood, it’s important to add this at the end. Overcooked seafood doesn’t taste nice, and it could make or break your entire dish.

With the help of Andrews cooking guide, we hope it inspires you for your next attempt at cooking seafood chowder. Don’t forget to check out our previous story of the crew catching the same Moreton Island Snapper used in Andrew’s recipe.

Andrew Mirosch seafood chowder recipe
Andrew’s Seafood Chowder with fresh snapper caught here at the Moreton Island Fishing Classic

Moreton Island Seafood Chowder

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Dean Miller - Campr Dean has been a trailblazer in the adventure television space for more than 15 years. With a passion for fishing, forged as a young fella growing up on Groote Eylandt NT, the only thing he loves more than boating, camping and touring is sharing a yarn.
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