Creamy Seafood Chowder

Name: Creamy Seafood Chowder
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Yield: 8
Cuisine: Southern
Ingredients: 4 Tbsp butter and/or olive oil, divided; 1/2 c onion, diced; 1/2 c celery, diced; 3 clove garlic, minced; 1 1/2 tsp oregano, divided; 1 lb medium raw shrimp, cleaned; 1 lb scallops; 1 lb cod filets, broken into chunks; 2 c hot water; 2 tsp chicken boullion; 2 c half and half, fat free; 2 c milk, skim; 2 Tbsp cornstarch; 2 tsp Old Bay seasoning; 3 medium thin skinned potatoes (I used golden)

By Lynne Hawkins
@chefmamma

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!

Blue Ribbon Recipe

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! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

11 Comments

Serves:

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

4 Tbsp

butter and/or olive oil, divided
1/2 c

onion, diced
1/2 c

celery, diced
3 clove

garlic, minced
1 1/2 tsp

oregano, divided
1 lb

medium raw shrimp, cleaned
1 lb

scallops
1 lb

cod filets, broken into chunks
2 c

hot water
2 tsp

chicken boullion
2 c

half and half, fat free
2 c

milk, skim
2 Tbsp

cornstarch
2 tsp

Old Bay seasoning
3 medium

thin skinned potatoes (I used golden)
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How to Make Creamy Seafood Chowder

Step-by-Step

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.
Stir and simmer until slightly thickened.