Real Recipes From Real Home Cooks ®

lavender infused island seafood chowder

(1 rating)
Recipe by
Jo Anne Sugimoto
Kaneohe, HI

Now here is an unusual recipe. I think it was in Maui where they have a lavender farm.

(1 rating)
yield serving(s)

Ingredients For lavender infused island seafood chowder

  • 2
    bay leaves
  • 1 tsp
    thyme, fresh leaves
  • 3 Tbsp
    fresh lavender
  • 1 c
  • 1/4 c
    bacon, finely chopped
  • 1/2 c
    onion, finely chopped
  • 1/2 c
    celery, finely chopped
  • 1/2 c
    leeks, finely chopped
  • 2 Tbsp
    minced garlic
  • 1/2 c
    white wine
  • 2 qt
    fish stock, clam juice, or dashi
  • 6 Tbsp
  • 2 c
    potatoes, diced and par-boiled
  • 1/2 c
    minced parsley
  • 1 lb
    island snapper, diced
  • 1/4 lb
  • 1/2 c
    heavy cream

How To Make lavender infused island seafood chowder

  • 1
    Put bay leaves, thyme and 1 tablespoon of lavender in a piece of cheesecloth, tie into a sachet with kitchen twine, set aside.
  • 2
    In a small saucepan, melt 1/2 cup of the butter and add the 2 tablespoons of remaining lavender.
  • 3
    Remove from heat, cool, strain and set aside.
  • 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.
  • 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.
  • 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.
  • 7
    Makes 8 servings