lavender infused island seafood chowder

How To Make lavender infused island seafood chowder

• 1

  Put bay leaves, thyme and 1 tablespoon of lavender in a piece of cheesecloth, tie into a sachet with kitchen twine, set aside.
• 2

  In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons of remaining lavender.
• 3

  Remove from heat, cool, strain and set aside.
• 4

  In a heavy saucepan over low heat, saute bacon, onion, celery and leeks in 1/4 cup of the remaining butter. Add garlic and wine, bring to boil and cook, uncovered until wine is reduced by 3/4. Add fish stock and the sachet, reduce heat and simmer for about 20 minutes.
• 5

  Make a roux by heating the remaining 1/4 cup of butter in a small skillet over medium-high heat, vigorously whisk the flour into the butter. When the mixture thins and starts to come to a boil, reduce heat to low and whisk slowly. Stirring constantly, cook until the roux has a toasty aroma, about 2 minutes. Add roux, potatoes and parsley to the fish stock mixture. Simmer until potatoes are just tender.
• 6

  Add fish and cook through, add crabmeat and cream. To serve, ladle into soup bowls and top with lavender butter and garnish with parsley.
• 7

  Makes 8 servings
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