Creamy Sea Food Chowder

Step 1

Finely dice all your vegetables including celery, carrot and shallots.

Step 2

Slice the bacon into thin lardons.

Step 3

In a large heavy bottomed soup pot or Dutch oven melt the butter and sweat the bacon and shallots first, then add the carrots and celery.

Step 4

Add thyme, fennel seeds and a bay leaf, cook 10 minutes until vegetables are tender. Add the minced garlic and cook another 5 minutes.

Step 5

Sprinkle the flour and cook it off for five minutes.

Step 6

Deglaze with white wine, mix well then add the fish stock. Mix well, cover and leave to cook for 20 more minutes. Ensure you scrape the bottom of the pot with a wooden spoon to avoid any sticking and burning.

Step 7

Add the fresh corn kernels.

Step 8

Add the cream and some lemon zest and leave on back burner to gently simmer while you cook the mussels.

Step 9

For the mussels, wash and remove any beards. Place a saucepan that has a lid on high heat with enough white to cover the bottom (you can also use fish stock). Bring to the boil and add the mussels. Cover with a lid and cook for three minutes while giving the pot a few shakes. Once cooked, remove the mussels from the shells, set aside and strain (keep) the cooking liquid for later.

Step 10

Add the seafood to the soup, starting with fish, prawns scallops and mussels and the strained mussel cooking liquid. Gently simmer for 10 minutes.

Step 11

Just before serving, add the chopped parsley, mix well.

Step 12

Serve and garnish with a few plucked parsley leaves.