Creamy Seafood Chowder
By
Lynne Hawkins
@chefmamma
5
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
Ingredients
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4 Tbspbutter and/or olive oil, divided
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1/2 conion, diced
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1/2 ccelery, diced
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3 clovegarlic, minced
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1 1/2 tsporegano, divided
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1 lbmedium raw shrimp, cleaned
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1 lbscallops
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1 lbcod filets, broken into chunks
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2 chot water
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2 tspchicken boullion
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2 chalf and half, fat free
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2 cmilk, skim
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2 Tbspcornstarch
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2 tspOld Bay seasoning
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3 mediumthin skinned potatoes (I used golden)
How to Make Creamy Seafood Chowder
- 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.