Seafood Chowder

Seafood Chowder is to die for.

It's perfect for a New Years Eve party or just because your craving hearty, seafood, comfort food. I usually make Cioppino for Christmas Eve, but I was craving something a little bit heartier this year, and Seafood Chowder hit the spot. Colt ate 3 bowls alone, and the kids just couldn't get enough.

You can use whatever seafood is on sale or available. Lobster and mussels would also make great additions, the possibilities are endless.

Make this soup soon. It's so creamy and delicious.

Your stomach will thank you for it!

In a large soup pot melt 3 tablespoons Butter, and 3 tablespoons Olive Oil over medium-high heat. 

Add 2 whole Thinly Slice Leeks up until the light green part, and 4 stalks Chopped Celery. Cook until leeks start to lightly brown, and soften.

Sprinkle 2/3 cup All-Purpose Flour over the top, and cook until well combined.

Slowly whisk in 7 cups Homemade Seafood Stock, to prevent lumps.

Stir in 6 medium sized Peeled and Diced Potatoes, and 2 teaspoons Fresh Thyme. 

Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.

Stir in 1 pound Cod or other firm white fish cut into bite-size chunks, 1 pound Peeled and Deveined Shrimp, and 3/4 pound Scallops.

Add 1 pound Fresh Clams, and press them down into the soup.

Stir in 1 pound Lump Crab Meat, 2 cups Sweet Corn, return to a simmer, cover, and cook for 8-10 minutes or until clams are open. Discard any unopened clams after 15 minutes.

Remove from heat and stir in 2 cups Heavy Cream or Half and Half.

Garnish with Fresh Chives if desired. 

This creamy Seafood Soup is absolutely to die for. 

We love serving Homemade Seafood Chowder with:

• Herbed Focaccia Bread
• French Bread Dinner Rolls
• Potato Dinner Rolls

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American

Yield: 10

Author: Serena Bakes Simply From Scratch

Creamy Seafood Chowder

Creamy Seafood Chowder recipe from Serena Bakes Simply From Scratch.

5 out of 5 based on 1 user ratings

prep time: 30 Mcook time: 1 hourtotal time: 1 H & 30 M

ingredients:

• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 2 whole Leeks, Thinly Sliced Until The Light Green Part
• 4 stalks Celery, Chopped
• 2/3 cups All-Purpose Flour
• 7 cups Homemade Seafood Stock
• 6 whole Medium Sized Potatoes, Peeled and Diced
• 2 teaspoons Fresh Thyme, Stems Removed
• 1 pound Cod Or Other Firm White Fish, Cut Into Bite-Size Chunks
• 1 pound Shrimp, Peeled and Deveined
• 3/4 pound Scallops
• 1 pound Clams, Washed and Scrubbed
• 1 pound Lump Crab Meat
• 2 cups Sweet Corn
• 2 cups Heavy Cream or Half and Half
• Chives, Chopped For Serving

instructions:

How to cook Creamy Seafood Chowder

1. In a large soup pot heat butter and olive oil over medium-high heat. Add leeks and celery. Cook until leeks start to lightly brown, and soften.
2. prinkle flour over the top, and cook until well combined. Slowly stir in seafood stock, to prevent lumps. Add potatoes, and thyme.
3. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.
4. Stir in all of the seafood and corn. Make sure clams are covered in soup. Return to simmer, and cook 8-10 minutes, or until clams open. Discard any unopened clams after 15 minutes.
5. Remove from heat, and stir in heavy cream, or half and half.
6. Serve garnished with chives if desired.

Calories
804.36

Fat (grams)
32.97

Sat. Fat (grams)
15.40

Carbs (grams)
46.75

Fiber (grams)
3.74

Net carbs
43.01

Sugar (grams)
5.41

Protein (grams)
78.94

Sodium (milligrams)
1918.04

Cholesterol (grams)
361.68

Calories are estimated.

https://www.serenabakessimplyfromscratch.com/2016/12/seafood-chowder.html

© 2016 Serena Bakes Simply From Scratch

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