Lavender Infused Island Seafood Chowder
- 2 bay leaves
- 1 teaspoon fresh thyme leaves
- 3 tablespoons fresh lavender
- 1 cup butter
- 1/4 cup finely chopped bacon
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped leeks
- 2 tablespoons minced garlic
- 1/2 cup white wine
- 2 quarts (64 oz) fish stock, or clam juice, or dashi (Japanese soup stock)
- 6 tablespoons flour
- 2 cups diced and par-boiled potatoes
- 1/2 cup minced parsley
- 1 lb island snapper, diced
- 1/4 lb crabmeat
- 1/2 cup heavy cream
- 2 tablespoons minced parsley for garnish