Ingredients:

• 1 Doz Scallops, cut in half
• 2 Trevally fillets, diced
• 100g Shrimps
• 2 Kumara, peeled, diced
• 1 Onion, diced
• 1 Carrot, diced
• 2 Garlic Cloves, chopped
• 2tbsp Flour
• 100g Butter
• 1tsp Curry Powder
• 1tsp Tumeric
• 1.5lt Seafood stock
• 1 cup Milk
• 150ml Cream
• Salt and Pepper
• Chopped Italian Parsley

1. Melt butter in large heavy base pot
2. Add vegetables and sauté gently
3. Add garlic, curry powder and tumeric.
4. Stir to mix ingredients
5. Add flour and mix well
6. Add milk, cream and 1lt seafood stock
7. Bring to the boil and turn down to simmer
8.  In a saucepan bring the remaining stock to a simmer
9. Add the seafood and blanch for 2 minutes
10.  For a chunky seafood chowder just add the seafood with all the juice to the vegetables as is and serve hot
11. For a smoother soup blend all vegetables when soft, pour into a separate saucepan and then add the poached seafood.
12. Season chowder to taste with salt and pepper.
13. Garnish with a dollop of cream and chopped chives