Saffron-Rice Seafood Chowder
This might be a great recipe to have for your superbowl party Yield, 1 gallon.
- 2 T butter
- 2 c chopped onion
- 1 clove garlic (minced)
- 1 t thyme
- 2.5 quarts of fish stock (we carry frozen homemade fish stock at the market)
- 1 can (15 oz.) diced tomatoes (drained)
- pinch saffron
- 1/2 c long grain rice
- 1.5 lbs. seafood and fish (diced 1 inch)
- 1/2 pint half and half
- salt & pepper to taste
Roux: 1/2 lb. butter and 1 1/4 C flour
Melt 2 T butter in heavy soup pot. Add onions, garlic and thyme and sauté until translucent. Add stock, tomatoes, saffron and rice. Bring to boil and cook until rice is al dente.
Meanwhile, make roux in separate sauce pan. Melt butter and add enough flour to make thick paste but still smooth and creamy. Cook roux for 6 minutes, stirring often.
Add roux to boiling soup slowly. Stir well, turn down to simmer and cook 8 minutes. Add seafood and simmer for 5 minutes. Turn off heat. Add half and half and stir well. Season to taste and serve.
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