Seafood Chowder

Submitted by Jimijoe 43

"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: 2hrs 10mins
• Ingredients: 18
• 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 3/4 ounce) 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.

Reviews

[adopt a greyhound]

Lovely seafood chowder recipe. I didn't use flour to thicken and wish I would have but loved all the herbs. Used shrimp, crab (imitation) and tilapia for the fish. Can hardly wait for real crab, it will be even better.

 

[carolyn lynch]

I love soup. I make it and eat it all the time and in the restaurants it's what I always get. This is the most wonderful soup! It is definitely one of the top 3 I have ever had. After a few days I tried it on pasta and it was wonderful. You could 1/2 the recipe, it makes a lot. I have some in the freezer and will see how it turns out. Thanks so much!

 

[cadwalsh]

I too cut the recipe in half. I actually made it for my father, who can only eat pureed foods, which tend to be quite bland, and this recipe has a lot of flavor. I asked my husband to try it, and the next time I checked the pot, he had almost eaten half the pot (unpureed, of course). He obviously loved it, and so did I when I tried it. Thanks for the recipe.

 

[anne in apex]

This was a great recipe for a chilly evening. I cut it in half, then I followed the recipe except for the celery. DH doesn't like celery, so I left it out, but included the cream of celery soup and the celery salt. My shirmp and scallops were pretty small, so I left them whole instead of putting them in the food processor. The flavor in this was warm and creamy and fragrant but nothing was overpowering. We made a meal from this and lots of crusty french bread. I think next time I might like to try adding some white wine. A keeper, and a really nice dish that would be equally at home for a dressy dinner or an evening in front of the fireplace.