Seafood Chowder

Submitted by Z-chef

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

 

• 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

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.

Reviews

[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.