Seafood & Vegetable Chowder

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

1. 1

   Add butter into a small pot.

2. 2

   Add carrot, celery, onion, garlic, asparagus, mushrooms and potatoes.

3. 3

   Cook over medium-high heat (stirring occasionally) for 5-8 minutes.

4. 4

   Add flour and stir to make a roux, don’t let roux brown (blond roux).

5. 5

   Add fish stock.

6. 6

   Bring it to boil.

7. 7

   Whisking it as it thickens.

8. 8

   Reduce heat.

9. 9

   Simmer for 20 minutes.

10. 10

    Add corn, clam, mussels, shrimp and scallops.

11. 11

    Stir to combine.

12. 12

    Add milk.

13. 13

    Mix well.

14. 14

    Season to taste with salt and pepper.

15. 15

    Serve into bowl.

16. 16

    Sprinkle with parsley and add lemon juice before serving.