Langostino Chowder Recipe
Rich and creamy chowder made with delicate langostino tails and baby red potatoes.
Servings: 6 servings
Calories: 498kcal
Ingredients
- 6 tbsp butter unsalted
- 6 tbsp flour
- 1 tsp tomato paste
- 1 tsp garlic minced
- 1 1/2 cups onion diced (1 large)
- 1 cup celery diced (3 stalks)
- 1 cup carrots diced (3 medium)
- 2 cups baby red potatoes diced
- 4 cups seafood or vegetable stock
- 1 cup heavy cream
- 12 ounces langostino tails thawed
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Melt butter over medium/medium high heat in Dutch oven or large pot. Add flour and whisk to combine.
- Cook until roux has started to turn a light blond color, about 6 - 8 minutes.
- Add tomato paste, onions, carrots, celery and garlic. Cook for another 6 - 8 minutes, until vegetables begin to soften.
- Add stock, salt and pepper. Stir to combine.
- Add potatoes and simmer, covered, for about 15 minutes, until potatoes are cooked through.
- When vegetables are soft and fully cooked, remove from heat. Add cream and langostino tails.
- Stir to combine and serve.
Nutrition
Serving: 1g | Calories: 498kcal | Carbohydrates: 34g | Protein: 25g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 931mg | Fiber: 4g | Sugar: 7g