Easy homemade seafood chowder recipe

Cut the vegetables into small cubes

Cook them in a frying pan with hot oil until al dente. Remove from the heat and set aside.

In a double-bottomed saucepan, melt the butter over low heat and add the flour, stirring to cook. Cook for 10 minutes.

Add the milk and stir with a whisk to prevent lumps from forming. When the sauce begins to thicken, add the cream, and salt. Cook for a further 10 minutes over low heat.

Add the stock and vegetables.

Add the shrimps, mussels and fish chopped into medium-sized pieces.

Cook for a few minutes so that the flavours integrate, stirring sporadically.

Serve and eat while hot.