Seafood & Vegetable Chowder

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 1
• 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 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

Recipe

• 1 add butter into a small pot.
• 2 add carrot, celery, onion, garlic, asparagus, mushrooms and potatoes.
• 3 cook over medium-high heat (stirring occasionally) for 5-8 minutes.
• 4 add flour and stir to make a roux, don’t let roux brown (blond roux).
• 5 add fish stock.
• 6 bring it to boil.
• 7 whisking it as it thickens.
• 8 reduce heat.
• 9 simmer for 20 minutes.
• 10 add corn, clam, mussels, shrimp and scallops.
• 11 stir to combine.
• 12 add milk.
• 13 mix well.
• 14 season to taste with salt and pepper.
• 15 serve into bowl.
• 16 sprinkle with parsley and add lemon juice before serving.