Seafood Chowder
A creamy, hearty soup filled with an array of seafood including fish, shrimp, scallops, and clams, making it a perfect comfort dish for any occasion.
Ingredients
Base Ingredients
- 3 tablespoons Butter
- 3 tablespoons Olive Oil
- 2 whole Leeks, thinly sliced Use only the light green part.
- 4 stalks Celery, chopped
- 2/3 cups All-Purpose Flour
- 7 cups Homemade Seafood Stock Can substitute with high-quality store-bought stock.
- 6 whole Medium Sized Potatoes, peeled and diced
- 2 teaspoons Fresh Thyme, stems removed
Seafood Ingredients
- 1 pound Cod or other firm white fish, cut into bite-sized chunks
- 1 pound Shrimp, peeled and deveined
- 3/4 pound Scallops
- 1 pound Clams, washed and scrubbed Ensure clams are submerged in the broth.
- 1 pound Lump Crab Meat
Finishing Touches
- 2 cups Sweet Corn
- 2 cups Heavy Cream or Half and Half
- to taste Chives, chopped for serving Optional
Instructions
Preparation
- Gather all your ingredients for an easy cooking experience.
- Heat the butter and olive oil in a large soup pot over medium-high heat.
- Once melted, add leeks and celery, sauté until leeks start to brown slightly and become soft.
- Sprinkle flour over the mixture, stir until well incorporated.
- Gradually pour in the seafood stock, stirring continuously.
- Add diced potatoes and fresh thyme, bring to a simmer.
- Reduce heat to low, cover and cook for about 25 minutes until potatoes are tender.
Cooking Seafood
- Stir in chunks of cod, shrimp, scallops, and lump crab meat.
- Add clams, ensuring they are submerged in the broth.
- Return to a simmer and cook for another 8 to 10 minutes, keeping an eye on clams.
- If any clams remain closed after 15 minutes, discard them.
Finishing
- Remove pot from heat, stir in heavy cream or half and half.
- Gently stir to combine all flavors and serve the chowder in bowls.
- Garnish with freshly chopped chives.
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Notes
Serve with crusty bread or buttery rolls. For a formal presentation, use wide-mouthed soup bowls and garnish with paprika or additional chives.