Rich and creamy, this chowder is made easier by using langostino tails. It can be served in small glasses for a special appetizer or big bowls for a warm and comforting dinner.
INGREDIENTSButterFlourTomato pasteGarlicOnionCeleryCarrotsBaby red potatoesSeafood or vegetable stockHeavy creamLangostino tailsSea saltPepper
First, cook the roux for 6 – 8 minutes or until it turns light brown.
This means the flour is no longer “raw” when you see the color begin to turn light brown or blonde.
A chowder is typically a creamy, thick soup. This langostino chowder will fill you up, but you won’t feel weighed down after eating a bowl.
Use baby red potatoes, the most traditional you’ll find in chowders. They have thin skin and that are small in size and hold their shape after cooking.
This delicious chowder is full of delicate langostino flavor in every bite. It may not be the prettiest recipe, but it is one of the tastiest and it will be one that you make again and again.