Shrimp and Fish Chowder

• Seafood

  • 14 oz Cod
  • 1 lb Shrimps or tiger prawns, large

• Produce

  • 1 Leek
  • 1/2 tsp Lemon, zest
  • 1/2 tsp Tarragon, dried

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 2 tbsp Lemon juice

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1/4 tsp Pepper

• Dairy

  • 1/2 cup 10% half and half cream
  • 2 tbsp Butter, unsalted

Found on salu-salo.com

Description

Ingredients

• 2 tablespoons unsalted butter
• 1 leek (white and light green parts only), thinly sliced
• 2 tablespoons all-purpose flour
• 1 ½ cups chicken broth
• ½ cup 10% half and half cream
• 1 lb large shrimps or tiger prawns, peeled and deveined
• 14 oz cod fillets or other white fish fillets, cut in 1-inch pieces
• ½ teaspoon dried tarragon
• ½ teaspoon grated lemon zest
• 2 tablespoons lemon juice
• ¼ teaspoon pepper

Directions

• In large saucepan, melt butter over medium heat; cook leek, stirring occasionally until softened, about 4 minutes.
• Add flour; cook, stirring, for 1 minute. Stir in broth and cream; cook, stirring until slightly thickened, 2 to 3 minutes.
• Stir in shrimps, fish, tarragon, lemon zest, lemon juice and pepper; cook over medium-high heat until shrimp are pink and fish is opaque, 5 to 6 minutes. Correct seasoning by adding salt and pepper.
• Serve and enjoy!