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Instructions
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