Serve this with fresh crusty bread for a special dinner.
If any of the seafood added in this dish isn’t to your taste swap it out for seafoods that you like!
Ingredients
- 230grams salted butter
- 1 onion, finely diced
- 2 tsp garlic cloves, minced
- 1/4 tsp thyme, fresh and diced
- 1/3 cup plain flour
- 1 stalk celery, finely diced
- 1 carrot, finely diced
- 450grams white potatoes, peeled and cut in sqaures
- 2 cups broth seafood
- 4 1/2 cups milk
- 2 1/2 cups thickened cream
- 1/2 cup white wine
- 200grams white fish, cut into pieces
- 200grams scallops
- 340grams prawns, uncooked peeled and deveined
- 180grams mussels, cleaned
- 1 tbsp parsley, fresh and diced
Instructions
- In a large pot melt 180grams of the butter and sauté onion, garlic, carrot and celery until softened and translucent.
- Whisk in flour slowly making sure not to burn.
- Slowly add in milk, cream , and stock whisking as you add in. Make sure there are no lumps before continuing. Continue to stir until thickened and heated through. Turn to low.
- Add in potatoes and salt and pepper to taste. Simmer and stir occasionally for 10 minutes.
- In a seperate pan use the remaining butter. and cook prawns and scallops until opaque about 4-5 minutes.
- Add prawns, scallops and the remaining ingredients to the chowder. Simmer and stir occasionally for 5 minutes.
- Allow to rest for 10 minutes.
- Enjoy!
