Ingredients1 h servings 434 cals
- 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.
Per Serving: 434 calories; 24.4 g fat; 30.8 g carbohydrates; 23.9 g protein; 144 mg cholesterol; 1499 mg sodium. Full nutrition
ReviewsRead all reviews 3
I made the chowder with some minor changes. 1. I omitted the saffron (couldn't find it at my local store) 2. I used tilapia instead of halibut 3. I added some imitation lobster meat I had in my...
This was my first time ever making chowder it was exactly like eating at a restaurant. It tasted just like I imagined it would. I changed the fish to half a pound of lobster, three quarter pound...