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This Seafood Chowder is a delicious and satisfying dish, especially when the weather starts turning cold in the Fall. Serve as part of a multi-course meal or as your main course. Be sure to offer crusty bread to soak up the juices!
| 32 oz Mussel stock |
| 1/2 Cup butter |
| 4 T Olive oil |
| 2 Onion, peeled and diced |
| 2 Carrot, peeled and diced |
| 2 Celery stalks, diced |
| 1 Small leek, diced |
| 2 Large russet potato, peeled and diced |
| 1/2 Cup flour |
| 1/2 Cup cream |
| 2 Bay leaves |
| Zest of half a lemon |
| 2 lbs fish/shellfish of your choice |
1. Place Mussel stock and bay leaves in a pot on low heat and bring to a simmer.
2. In a separate larger pot, melt butter, add olive oil and vegetables, and cook on low heat until soft but not browned.
3. Gradually add flour and stir.
4. Add the mussel stock slowly one cup at a time while stirring until a thick consistency is reached.
5. Turn down heat to a simmer while gently stirring making sure the fish pieces stay whole. Chowder is done when seafood is cooked through. About 5-10 minutes.
6. Season with salt and pepper to taste.
7. Season with salt and pepper to taste.
Serve in soup bowls with crusty sourdough bread
Serving size: 8 – 10 oz each
