Recipe by Z-chef
A tomato-based chowder which is a meal in a bowl. Great for cold winter evenings, and special enough for company.
Top Review by mama smurf
Ohhhh how I love soups and chowders and this included. I cut the recipe down and I didn't use mussels (DD doesn't like them) and I used a seafood mix with some cod. Ohhhh heaven. This is going into my Favorites of 2011. Thank you for submitting. Made for Spring PAC 2011.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cups chopped yellow onions
- 1 cup chopped celery
- 1⁄2 cup diced carrot
- 4 bay leaves
- 3 teaspoons Old Bay Seasoning
- cayenne (optional)
- 1 teaspoon chopped garlic
- 4 cups bottled clam juice
- 2 (14 ounce) canspetite diced tomatoes
- 20 ounces canned tomato juice
- 1 1⁄2 lbs red potatoes, diced but not peeled
- 2 cups fresh sweet corn, cut off cob
- 1⁄2 cup finely chopped fresh parsley
- 2 (10 ounce) cans baby clams (do not drain)
- 1 lb shelled and deveined raw shrimp
- 1 lb cod, cut in chunks
- 1 lb bay scallop
- 1 lb fresh mussels
Directions See How It's Made
- Heat oil and butter in large soup pot over medium heat. Add onions, celery and carrots.
- Season with pepper, 1 t Old bay and cayenne.
- Add bay leaves and garlic. Cook, stirring, for 6-8 minutes or until vegetables are soft and tender.
- Stir in clam juice, tomatoes and tomato juice and bring to boil.
- Add potatoes, parsley and corn and simmer 15-20 minutes or until potatoes are tender.
- Season with remaining Old Bay seasoning and remove the 4 bay leaves.
- Add seafood to chowder and simmer 5-8 minutes, covered, until seafood is done and mussel shells are open. Discard any mussels that do not open.