Name: Sefaood Chowder
Cook time: 20 min
Yield: 4-6
Ingredients: 2 Cups Meadow Fresh Milk; 1 Cup Meadow Fresh Cream; 3 Tbsp Plain Flour; 300-400g Mussels, Cleaned; 250g Hoki, cut into bite-sized pieces; 200g Seafood Mix; 1 Small Onion; 2 Celery Stalks; 1 Carrot, finely chopped; 2-3 Cloves Garlic, Minced; 2 Tbsp Butter or Oil; Salt and Pepper, to taste; 2-3 Cups of Water, Seafood or Chicken Stock; Smoked Salmon (garnish)

Sefaood Chowder

Cook Time: 20 minutes

Yield: 4-6

Located in Flat Bush, Auckland, Ormiston Cafe is known for its generous portions, welcoming atmosphere, and café favourites made with quality ingredients. This hearty seafood chowder is one of their comforting classics, perfect for cooler days.

A rich and creamy seafood chowder packed with hoki, mussels and mixed seafood, served with golden cheese toasties for the ultimate café-style lunch.

Cook the vegetables: Heat butter or oil in a large pot over medium heat. Add onion, carrot and celery. Cook for 5–7 minutes until softened. Add garlic and cook for another minute. Add the seafood, Add the Hoki and mussels, then your favourite seafood mix e.g. crab sticks.
Make the creamy base: Sprinkle the flour over the vegetables and stir continuously for 1–2 minutes. Slowly pour in the milk while stirring to prevent lumps.
Add the liquid: Stir in the water or stock. Bring the chowder to a gentle simmer and cook for about 8–10 minutes, stirring occasionally, until it starts to thicken.
Finish with cream: Reduce the heat to low and stir in the Meadow Fresh cream. Don't boil after adding the cream. Season generously with salt and black pepper.
Adjust: If it's too thick, add a little more milk. If it's too thin, let it simmer gently for a few more minutes.
Butter the outside of the white bread, place cheese between the slices, and toast in a sandwich press or frying pan until golden brown and the cheese is melted.
Serve the hot, creamy seafood chowder in a bowl with two crispy cheese toasties on the side. A few pieces of smoked salmon and a little cracked black pepper on top makes it even better.

Enjoy!