I have made Seafood Chowder numerous times over the years. I think - and so does my family, that this was my best! Today, I lightly browned the seafood in small batches before mixing with the liquids for its final simmer. It was a challenge because the meats released their liquids as they cooked. I simply poured off the liquids, reserving them for the broth. Yes, it was time-consuming but well worth the extra effort! Putting the potatoes through the food processor instead of peeling and dicing them not only saved me work and thickened the broth but gave the broth a nice texture!
Notes from the Test Kitchen:
This is one great chowder recipe. It's super creamy and guaranteed to warm you up on a cold night. All the wonderful flavors of the fish shine through, but this doesn't taste fishy. Can't wait to make this again!
In large soup pot on medium high, saute onion, celery, garlic, and 1 teaspoon oregano in 1 tablespoon butter/oil until soft and fragrant. Remove from pot and set aside.
Lightly brown shrimp, scallops, and cod in remaining butter/oil (as needed) in small batches. Lightly salt each batch. Pour off and reserve liquids released from meat to add to broth later. Set aside until all are done.
Cut potatoes into chunks and pulse in food processor until coarsely shredded.
Put potatoes in pot with reserved vegetables, hot water, bouillon, 1/2 teaspoon oregano and Old Bay Seasoning.
Mix well and simmer until potatoes soften.
Combine cornstarch, half and half, and milk.
Add milk mixture to soup pot along with reserved liquids, shrimp, scallops, and cod.