Description
A rich and comforting seafood chowder filled with the flavors of the ocean, perfect for sharing with family and friends.
Ingredients
- 3 tablespoons Butter
- 3 tablespoons Olive Oil
- 2 whole Leeks, thinly sliced
- 4 stalks Celery, chopped
- 2/3 cups All-Purpose Flour
- 7 cups Homemade Seafood Stock
- 6 whole Medium Sized Potatoes, peeled and diced
- 2 teaspoons Fresh Thyme, stems removed
- 1 pound Cod or other firm white fish, cut into bite-size chunks
- 1 pound Shrimp, peeled and deveined
- 3/4 pound Scallops
- 1 pound Clams, washed and scrubbed
- 1 pound Lump Crab Meat
- 2 cups Sweet Corn
- 2 cups Heavy Cream or Half and Half
- Chives, chopped for serving
Instructions
- Heat the butter and olive oil in a large soup pot over medium-high heat.
- Add the prepared leeks and chopped celery. Cook until the leeks start to lightly brown and soften.
- Sprinkle the flour over the sautéed vegetables and cook until well combined.
- Slowly stir in the seafood stock, preventing lumps from forming.
- Add the diced potatoes and thyme to the pot. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low, cooking for 25 minutes or until the potatoes become tender.
- Stir in all of the seafood and corn, ensuring the clams are submerged in the soup.
- Return to a simmer and cook for 8-10 minutes, or until the clams open. Discard any unopened clams after 15 minutes.
- Remove from heat and stir in the heavy cream or half and half.
- Serve garnished with chopped chives if desired.
Notes
For extra flavor, add a splash of lemon juice before serving and serve with crusty bread.
