Description
A rich and creamy clam chowder with shrimp and cod.
Ingredients
Scale
- 1/4 cup butter
- 1 cup celery (finely diced)
- 1 cup onions (finely diced)
- 1 cup leeks (finely diced)
- 1 tablespoon garlic (minced)
- 3 cups chicken broth
- ¾ cup clam juice
- 4 red potatoes (diced)
- 1 cup carrots (finely diced)
- ¾ tablespoon ground black pepper
- 1½ tablespoons Kosher salt
- ¾ tablespoon thyme
- 6 bay leaves
- 2 teaspoons Tabasco sauce
- Old Bay seasoning (to taste)
- 1 pound shrimp (uncooked, peeled, de-veined)
- 2 pounds cod (or halibut or haddock, cut into 1/2-inch cubes)
- 2 quarts half & half
- 1/2 cup flour
- 1 cup milk
- salt & pepper (to taste)
Instructions
- In a large dutch oven or stock pot, melt butter and add celery, onions, leeks, and garlic over medium heat.
- When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce.
- Bring to a boil and reduce to medium-low heat to simmer. Cook for about 8-10 minutes or until potatoes are almost fork-tender.
- Season shrimp and cod with Old Bay seasoning.
- Add shrimp and cod to the stock pot and simmer another 7-8 minutes or until fish flakes easily and shrimp turns pink.
- Add half and half. Combine flour and milk until flour is dissolved.
- Slowly stir into the chowder until you reach your desired thickness (you may not need all of it). Stir until thickened and season with salt and pepper to taste.
- Remove bay leaves and serve with crusty bread or oyster crackers.
Notes
- Yukon potatoes work great too.
- Adjust Old Bay seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 120mg