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Begin by making the roux – this is a simple paste which you will add to the chowder at a later stage to thicken it. Place a medium non-stick pan over medium–high heat and add the butter. Once it starts to melt, whisk in the flour. When the mixture thins and starts to bubble, reduce the heat to low and whisk slowly. Cook the roux until you smell a toasty aroma (but be careful not to burn). Set aside