- 1/4 cup butter
- 3 tablespoons minced garlic
- 1/3 cup flour
- 4 cups half-and-half
- 1 cup dry vegetable soup mix
- 1/2 cup dried onion flakes
- 2 tablespoons lemon pepper
- 1 pinch dried thyme
- 1 pinch saffron
- 1 cup diced salmon
- 1 cup diced halibut
- 1 cup peeled and deveined shrimp
- 1 cup peeled and deveined prawns
- 1 cup scallops
- Melt butter with garlic together in a large pot over medium-high heat. Whisk in flour; cook and stir until mixture makes a paste and is fragrant, about 1 minute. Slowly whisk half-and-half into flour mixture until smooth. Add vegetable soup mix, onion flakes, lemon pepper, thyme, and saffron to half-and-half mixture; cook and stir until mixture thickens, 5 to 10 minutes.
- Stir salmon, halibut, shrimp, prawns, and scallops into half-and-half mixture; bring to a simmer, reduce heat to medium-low, and cook, stirring frequently, until seafood is cooked through and chowder is hot, about 30 minutes.
05/11/2018
recipepes.com
Decadent Seafood Chowder, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
