Seafood Chowder Recipe
A seafood chowder recipe acked with goodness, a meal in itself.
*Note: This makes a very large pot of soup so great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
1 pound medium shrimp, peeled and deveined
1 pound fresh crabmeat, drained and picked of shells
1 pound whitefish of your choice (e.g. haddock, pollock, cod)
2 pounds bay scallops
3 Tablespoons olive oil
1 1/2 cups chopped white onions
1 1/2 cups chopped celery
4 cloves garlic, minced
4 (10.5 ounce) cans cream of celery soup
6 medium potatoes, cubed
1 Tablespoon fresh thyme leave
2 Tablespoons fresh rosemary, chopped
1 teaspoon cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon red pepper flakes
2 Tablespoons seafood seasoning
1 teaspoon horseradish s
6 cups water (from the seafood steaming)
1 quart heavy whipping cream
â…” cups all purpose flour
Cook the shrimp, crabmeat, whitefish and scallops in the top of a 6 quart multi-pot (steamer pot). When cooked, keep 6 cups of the cooking water and discard the rest.Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bite sized pieces. Leave for now in the bowl.
Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat. Saute the onion, celery and garlic in large cooking soup pot; add in the 6 cups of reserved cooking water; the potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, and horseradish. Bring to a boil then reduce heat to simmer. Add the bite sized pre-cooked seafood to the soup.
Mix the heavy whipping cream and the flour together in mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps and add it to the chowder.
Simmer until potatoes are tender stirring occasionally.