Hotel D'urville Seafood Chowder Recipe

Name: Hotel D'urville Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups seafood, mix; 2 celery ribs; 2 carrots, peeled; 1 leek; 2 red onions; 250 g unsalted butter; 250 g flour; 500 ml milk; 500 ml cream; 8 saffron strands, soaked in a little hot water; ground pepper; smoked manuka sea salt; 2 lemons, juice of

Servings: persons

4 cups seafood, mix
2 celery ribs
2 carrots, peeled
1 leek
2 red onions
250 g unsalted butter
250 g flour
500 ml milk
500 ml cream
8 saffron strands, soaked in a little hot water
ground pepper
smoked manuka sea salt
2 lemons, juice of

1
Finely dice celery,leek,carrots and onions and reserve.
2
In a large pot melt butter then add flour and stir or whisk constantly to cook out the roux for at least 20 minutes.
3
Add the saffron and stir in well.
4
gradually add milk while stirring.
5
The roux should thicken.
6
As it does keep adding liquid until a smooth texture is reached.Simmer gently for a few minutes.
7
In a saucepan with 2 tablespoons of olive oil gently saute veges in batches.
8
Once done add to chowder base.
9
Add lemon juice and seafood mix and season to taste.
10
Finish with cream and finely sliced spring onions.
11
Mix well.
12
Serve with freshly baked bread.

1246

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups seafood, mix, 2 celery ribs, 2 carrots, peeled, 1 leek, and more.

Yes, Hotel D'urville Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hotel D'urville Seafood Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions