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Seafood Chowder Recipe Photo source: Grandmother's Kitchen
A seafood chowder recipe acked with goodness, a meal in itself. Ingredients1 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 DirectionsCook 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.
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