Seafood & Vegetable Chowder
"follow the steps clearly."
- Ready In:
- 2hrs
- Ingredients:
- 19
- Serves:
-
1
ingredients
- 1⁄8 carrot, peeled and cubed
- 1⁄4 celery rib, diced
- 1⁄8 onion, chopped
- 1⁄2 garlic clove, minced
- 115 g asparagus, cut into 1 inch
- 31 g white mushrooms, chopped
- 45 g potatoes, peeled and diced
- 175 ml fish stock
- 45 g whole kernel corn, drained
- 30 g canned clams, drained
- 63 g whole milk
- 25 g unsalted butter
- 2 g chopped parsley
- 1 g fresh lemon juice
- 15 g plain flour
- 80 g mussels, washed and de-bearded
- 3 medium shrimp, peeled and de-veined
- 2 large sea scallops, sliced in half
- salt and pepper
directions
- Add butter into a small pot.
- Add carrot, celery, onion, garlic, asparagus, mushrooms and potatoes.
- Cook over medium-high heat (stirring occasionally) for 5-8 minutes.
- Add flour and stir to make a roux, don’t let roux brown (blond roux).
- Add fish stock.
- Bring it to boil.
- Whisking it as it thickens.
- Reduce heat.
- Simmer for 20 minutes.
- Add corn, clam, mussels, shrimp and scallops.
- Stir to combine.
- Add milk.
- Mix well.
- Season to taste with salt and pepper.
- Serve into bowl.
- Sprinkle with parsley and add lemon juice before serving.
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