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Seafood Chowder
Ingredients
32 oz of Stock Shop 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
Instructions
- Place Mussel stock and bay leaves in a pot on a low heat and bring to a simmer.
- In a separate larger pot, melt butter, add olive oil and vegetables and cook on low heat until soft but not browned.
- Gradually add flour and stir.
- Add the mussel stock slowly one cup at a time while stirring until thick consistency is reached.
- 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.
- Season with salt and pepper to taste.
- Season with salt and pepper to taste.
Serve in soup bowls with crusty sourdough bread
Serving = 8 – 10 oz each
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