Another taste sensation from the kitchen of Peter Franks. Wonderful rich chowder, just perfect for a cold night like tonight. Peter lives in a famed farming district of Tassie and I could picture every vege not just in the Thermomix, in the fridge or in the Vege Shed, but stretched out along the coast in the rich-red-soiled paddocks. Of course, we also had the seafood - ling, trout, salmon and prawns, as oysters and scallops weren't available this week. YUM! Not to mention the cream, the wine and a few herbs. Beautiful.
5/5 doesn't seem a high enough score for a chowder so excellent.
But do take care not to get too enthusiastic in piling in the veges. You don't want the Thermomix over-full when the chowder is chugging around. So two small carrots, four skinny celery sticks and not the heaviest spuds, or there'll be spillage when the fish goes in.
