Creamy Seafood Chowder

Ingredients

2 tablespoons oil
1 leek, sliced
2 celery stalks, thinly sliced
1 garlic clove, crushed
1 tablespoon flour
2 cups hot milk
350g new potatoes, cut into 1cm chunks
1 1/2 cups fish stock
1/2 cup brandy
1-2 teaspoons chopped thyme
100g canned corn kernels, undrained
600g mixed seafood eg. white fish cut into chunks, prawn cutlets, scallops, mussels
150g PHILADELPHIA Light Spreadable Chive & Onion
2 tablespoons chopped flat-leaf parsley, to garnish

Method

HEAT oil in a large saucepan and saute the leeks, celery and garlic for 3-4 minutes to soften. Add the flour and cook for 1 minute
STIR in hot milk, potatoes, stock and brandy then simmer 10 minutes or until potatoes are just tender
ADD the thyme, corn and seafood, simmer for 5 minutes until seafood is cooked through
STIR in the PHILLY, season with salt and pepper and simmer a further 5 minutes. Ladle into serving bowls, sprinkle with the parsley. Serve immediately