Description
A delicious and hearty seafood chowder that holds the perfect consistency but with no heavy cream, yet still creamy!Â
Ingredients
Units
Scale
- 1 tablespoon butter
- 1 1/2 cups red onion, diced
- 4 ounces white button mushroom, finely sliced
- 3 tablespoons avocado oil (or butter)
- 1/4 cup all-purpose flour
- 1 cup water
- 2 cups milk
- 6 ounces of medium-sized shrimp or scallops, diced
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
Instructions
- Place butter into a pan with high heat. Move the butter around the bottom of the pan with your spatula until it melts completely.
- Add onion and mushroom and sauté for 2-3 minutes until the butter is evenly spread out onto the veggies. Remove from the pan and set aside.
- In the same pan over medium-high heat, add avocado oil. Use one hand to hold the measuring cup of flour. Slowly and gradually sprinkle the flour into the oil. In the meantime, keep stirring with your spatula with your free hand. Please note that all we are trying to do here is to keep the flour from sticking and turning into lumps. You should always keep stirring in this process and not put the flour into the oil all at once. After adding all the flour, continue to stir a couple of times and set aside for later. (If you like, discard the extra oil above the flour by using a spoon after letting it sit for a few minutes.)
- Place the sautéed onion and mushroom into a saucepan. Add water and bring to a boil.
- Add milk, shrimp, sea salt, and stir-fried flour into the saucepan. Stir.
- Watch it closely because it takes a short amount of time for milk to boil. When it does, sprinkle some freshly ground black pepper to taste and add more sea salt if desired. (I didn’t have to add additional salt.)
- Transfer the chowder into a bowl and serve immediately.