Seafood and Vegetable Chowder

Ready all the ingredients. Use these photos as reference to your food preparation.

Prepare the equipment needed: The Breville Multi-Chef is ideal for this recipe. Creamy and delicate recipes like Chowder can be hard to cook in a traditional pan. But with its unique non-stick pan, cooking is easy as A…B…C

Using the Breville Multi-chef, bring to a boil 1 Liter seafood stock together with the mussels. Once the mussels are open, turn the machine off. Transfer Mussels to the Multi-chef strainer/ steamer. Transfer stock in a container. Reserve for later. Allow Mussels to cool down a bit then separate half of the mussels from the shells, while keeping other half shell on and set aside.

In the same pot, render the Bacon until the fat melts down and meat turns golden brown. Then remove bacon bits from the pot.

Using the same Multi-chef pot; melt butter with the Bacon fat. Add onions, potatoes, carrots, celery and garlic. Sauté for 5 minutes.

Add the flour then cook it for 2 minutes until it form a roux. Pour the stock slowly into the roux and mix well until free of lumps.

Chef's note: Roux is a French Culinary term used as a thickening agent for gravy, other sauces, soups and stews. It is typically made from equal parts of flour and fat by weight. It is most often made with butter as the fat base. In the case of meat gravies, bacon is sometimes rendered to produce fat to use in the roux.

Season with salt, pepper and nutmeg. Add lemon rinds. Bring to a boil and simmer for 10 minutes or until thickens. Stir once in a while.

Add shrimps, squid, cooked Mussels and cream, simmer for additional 40 seconds while stirring continuously. Do not overcook the seafood.

*Chef's NOTE: Seafood can turn dry and tough when overcooked. Cook seafood until it's almost done, then remove the Multi-chef pot from the cooker and let It stand for few minutes to finish cooking.

Turn off the cooker. Taste and adjust the seasoning. Garnish with spring onions, Croutons and serve hot.