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Chowder Base


  • Butter 50.0 g
  • Leeks, diced 100.0 g
  • Onion, diced 80.0 g
  • Prawns, diced 200.0 g
  • Mussels, diced 50.0 g
  • Clams meat, diced 50.0 g
  • White Wine 100.0 ml

Before Serving

  • Crouton 50.0 g
  • Coriander Cress 50.0 g
  1. Chowder Base

    • Heat up the water, milk and cream in a pot.
    • Mix in Knorr Potato Flakes and stir well, then use a hand blender and blend it till smooth.
  2. Condiments

    • Heat up sauté pan, melt butter, sweat leeks and onions till soft, then add in diced prawns.
    • Add in the clams and mussels. Deglaze the pan with white wine and add mixture to the chowder base.
  3. Before Serving

    • Garnish with crouton and coriander cress before serving.