Seafood Chowder

One cold november night I started looking for a nice warm seafood soup or chowder recipe but I couldn't find the perfect one. I went out and bought some chowder ingredients and spent the next day creating. This is the result. Enjoy!

• Ready In: 2 hrs 10 mins
• Serves: 10

Ingredients

• 3  lbs medium shrimp, peeled and deveined
• 3  lbs bay scallops
• 3  tablespoons olive oil
• 1 1⁄2 cups  chopped  white onions
• 1 1⁄2 cups  chopped celery
• 4  cloves garlic, minced
• 4 (10 3/4ounce) cans  cream of celery soup
• 6  medium potatoes, cubed
• 1  tablespoon fresh thyme leave
• 2  tablespoons fresh rosemary, chopped
• 1  teaspoon cracked black pepper
• 1⁄2 teaspoon  celery salt
• 1⁄4 teaspoon red pepper flakes
• 2  tablespoons  mc cormick  seafood seasoning
• 1  teaspoon  horseradish cream
• 6  cups water (from the seafood steaming)
• 1  quart heavy whipping cream
• 2⁄3 cup flour

Directions

1. In a 6 qt multipot steam the shrimp and scallops.
2. Keep 6 cups of the water and discard the rest.
3. Chop the seafood in a food processor.
4. Set aside.
5. Heat the pot over medium heat.
6. Saute the onion, celery and garlic in the olive oil.
7. Add the soup, potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes seafood seasoning, horseradish and water from steaming.
8. Bring to a boil then reduce heat to simmer.
9. Add seafood.
10. Mix the heavy whipping cream and the flour.
11. Add to the chowder.
12. Simmer until potatoes are tender.