Traditional Creamy Seafood Chowder

Ingredients: Duration of Cooking: Approx 25 Minutes

For the Soup:

• 1 Carrot

• 1 Onion

• 2 White Potatoes

• 2 Piece of Celery

• 300 g of Mussels

• 500 g of Mixed Seafood

• 2 Chicken Stock Cubes

• 250 ml of Double Cream

• 35 g of Butter

• 2 Bay Leaves

• 1 Litre of Water

• Handful of Chopped Parsley

• 2 tbs of Fresh Lemon Juice

• Salt, Pepper, Garlic Granulates and Dill

For the Roux:

• 2 tbs of Vegetable Oil

• 1 tbs of Flour

• 100 ml of Hot Water

• 5 tbs of Soup

Directions:

Step 1: Chop the carrot, onions, celery and white potatoes into small cubes.

Step 2: Take a large saucepan add 35 g of butter, then add the chopped onions and cook it on a medium heat for 2 minutes.

Step 3: Add the carrots, celery, white potatoes and bay leaves to the onions.

Step 4: Dissolve 2 chicken stock cubes in 1 litre of boiling water, then add it to the veggies and cook on a medium heat until the potatoes are slightly soft but still holding it's shape. (Approx 12 minutes but also depending on the type of potato.)

Step 5: Add 200 ml of double cream to the soup.

Step 6: Add the seafood mix and the mussels along with the lemon juice, salt, pepper, garlic granulates, parsley and dill.

Step 7: Take a small saucepan add 2 tbs of vegetable oil and 1 tbs of flour, cook this mixture for about 1 minute then add 5 tbs of the fish soup and 100 ml of hot water. (You will need to get a runny consistency. This will allow to slightly thicken the soup.)

Step 8: Add this roux to the soup.

Step 9: Taste test the soup add more seasoning if needed.

Enjoy!

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