Saffron-Rice Seafood Chowder

Friday, February 4th, 2011 | posted by wendy

This might be a great recipe to have for your superbowl party Yield, 1 gallon.

  • 2 T butter
  • 2 c chopped onion
  • 1 clove garlic (minced)
  • 1 t thyme
  • 2.5 quarts of stock (we carry frozen homemade fish stock at the market)
  • 1 can (15 oz.) diced tomatoes (drained)
  • pinch saffron
  • 1/2 c long grain rice
  • 1.5 lbs. seafood and fish (diced 1 inch)
  • 1/2 pint half and half
  • salt & pepper to taste

(Roux: 2 T butter and 1 T flour, cooked in a skillet to make a thick paste)

Melt 2 T butter in heavy soup pot. Add onions, garlic and thyme and sauté until translucent. Add stock, tomatoes, saffron and rice. Bring to boil and cook until rice is al dente.

Meanwhile, make roux in separate sauce pan. Melt butter and add enough flour to make thick paste but still smooth and creamy. Cook roux for 6 minutes, stirring often.

Add roux to boiling soup slowly. Stir well, turn down to simmer nad cook 8 minutes. Add seafood and simmer for 5 minutes. Turn off heat. Add half and half and stir well. Season to taste and serve.

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3 Responses to “Saffron-Rice Seafood Chowder”

  1. Get Your Soup On! | Monahan's Seafood Market | Fresh Whole Fish, fillets, shellfish, recipes, catering & lunch counter says:
    February 4, 2011 at 11:57 am

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  2. Saffron-Rice Seafood Chowder | Monahan's Seafood Market | Fresh … » Your Recipe Database says:
    February 4, 2011 at 1:04 pm

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  3. Saffron Rice Recipe – How To Cook An Easy And Flavorful Rice | Cool Cooking Recipes says:
    February 11, 2011 at 9:34 pm

    [...] Saffron-Rice Seafood Chowder | Monahan's Seafood Market | Fresh … [...]