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.
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
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.
Keywords: Classic Seafood Chowder, Easy Seafood Chowder, Seafood Chowder, Chowder, Seafood Soup, Soup