lavender infused island seafood chowder

How To Make lavender infused island seafood chowder

• Step 1
  Put bay leaves, thyme and 1 tablespoon of lavender in a piece of cheesecloth, tie into a sachet with kitchen twine, set aside.
• Step 2
  In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons of remaining lavender.
• Step 3
  Remove from heat, cool, strain and set aside.
• Step 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.
• Step 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.
• Step 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.
• Step 7
  Makes 8 servings
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!