“The whole family like this recipe,A nice creamy texture and was able to use all local produce. I got this recipe form our local paper after it being posted by the Chef at the time. Well worth the effort and serve with freshly baked bread”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely dice celery,leek,carrots and onions and reserve.
  2. In a large pot melt butter then add flour and stir or whisk constantly to cook out the roux for at least 20 minutes.
  3. Add the saffron and stir in well. gradually add milk while stirring.
  4. The roux should thicken. As it does keep adding liquid until a smooth texture is reached.Simmer gently for a few minutes.
  5. In a saucepan with 2 tablespoons of olive oil gently saute veges in batches.
  6. Once done add to chowder base.
  7. Add lemon juice and seafood mix and season to taste.
  8. Finish with cream and finely sliced spring onions. Mix well.
  9. Serve with freshly baked bread.

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