Description
This velvety chowder with classic flavour is ready to customize with your favourite fish or seafood – I used mussels and shrimp! Simple, quick and soooo tasty.
Ingredients
Units
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- 1 tbsp butter
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 bay leaf
- 1 tsp dried dill
- Salt and pepper, to taste
- 2 large Yukon Gold potatoes, peeled and diced
- 2 cups water or fish stock
- 1/3 cup all-purpose flour
- 3 cups milk
- 1 cup raw shrimp
- 1 cup frozen mussel meat, thawed
- Crackers, crumbled
Instructions
- In a large pot, melt butter over medium heat; sauté celery, onion, bay leaf, dill, salt and pepper for about 5 min or until onions start to brown. Stir in potatoes; sauté for 2 min.
- Increase heat to medium-high; stir in water and bring to a boil. Cover, reduce heat to medium and boil for about 5 min or until potatoes are almost tender.
- Whisk flour into milk and stir into pot; bring to a simmer, stirring often. Stir in fish or seafood; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Stir in lemon juice and season to taste with salt and pepper.
- Ladle into bowls and top each serving with crumbled crackers.
