Seafood Chowder
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
8-10
ingredients
- 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) cans petite 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
- 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.
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RECIPE SUBMITTED BY
I am a life-long resident of the Grand Rapids area, but have traveled with my husband to many parts of the world. I love sampling the local cuisine! I was a legal secretary for 20 years and have been retired for 3 years. I have two adult sons, one of whom is a retired Navy Chief Petty Officer in Florida and one who has become a Hoosier. My family at home these days include my husband of 41 years and our two year old standard Poodle "Ozzie" who is the joy of our lives right now, excluding, of course, my two boys.