Creamy New-England style Seafood Chowder

Time: 45-60 minutes

250 g fish fillets, cubed (1 inch) (I had salmon on hand)
250g mixed seafood (see note below)
4-5 cups whole milk
2 small yellow-flesh potatoes, peeled and cubed (1/2 inch)
2 cloves garlic, diced fine
1 small red onion, diced fine
1/2 small green pepper, diced fine
1 celery stalk, diced fine
1 tbsp dried thyme
1 fish stock cube
1/2 chicken stock cube
4 tbsp olive oil
4 tbsp flour

Use a pot with a tight fitting lid for this recipe. Heat the oil and saut√© the onions, green pepper and celery for 4-5 minutes (add garlic after 3 minutes so it doesn’t burn or go dark) until just starting to brown at the edges. Whisk in the flour and crumble in the stock cubes, mixing vigorously¬† for 30 seconds to form a roux.

Pour in 3 cups of milk in a steady stream, whisking to ensure there are no lumps. The mixture will be thick. Add in the cubed potatoes, thyme, and remaining milk, bring to a boil, reduce heat, cover and simmer for 20-25 minutes or until the potatoes are just cooked through. Stir the pot every 5 minutes or so, to ensure the chowder doesn’t stick to the bottom of the pot.

Add in the seafood, cover and simmer for an additional 10 minutes until cooked through. Use whatever you have РI had wild shrimp, squid, octopus, and imitation crab meat.  Garnish with fresh herbs and serve hot with a baguette! Serves 4.