Seafood Chowder

A tomato-based chowder which is a meal in a bowl. Great for cold winter evenings, and special enough for company.

• Ready In: 1 hr
• 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

1. Heat oil and butter in large soup pot over medium heat. Add onions, celery and carrots.
2. Season with pepper, 1 t Old bay and cayenne.
3. Add bay leaves and garlic. Cook, stirring, for 6-8 minutes or until vegetables are soft and tender.
4. Stir in clam juice, tomatoes and tomato juice and bring to boil.
5. Add potatoes, parsley and corn and simmer 15-20 minutes or until potatoes are tender.
6. Season with remaining Old Bay seasoning and remove the 4 bay leaves.
7. 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.