Creamy Seafood Chowder Recipe

"This is a pretty easy chowder to put together; and even though it looks like a lot of ingredients, it comes together very easily. I found this in an Ore Ida Cook Book years ago and I still use the recipe. I've added and tweaked it to my liking, but I still think the overall recipe is quite good for a quick soup. Now, you want to use a firm fish like cod or halibut, even grouper works well; but I enjoy adding a mix; including some salmon and shrimp. I have even added bay scallops to this which were very good. But you really need to add about 1 1/2 cups of seafood. This is my favorite combination. And, I always make it a point to use what is on sale."

Step by Step Method

Step 1

Note: Ore Ida O'Brien Potatoes. They are one brand of a mix of frozen diced potatoes with a mix of green and red bell pepper and a little onion. For 2 cups of this - sub 1 1/2 cups diced frozen potatoes; 1/3 cup diced red and green peppers, and the rest onions to make up the 2 cups. It is fine if it isn't exact. It is just soup, so the amounts can be flexible.

Step 2

Base ... In a medium pot, add the butter and bring to medium heat. Add the onions and the celery and saute 2-3 minutes until slightly tender. Add in the potatoes, cream corn, broth, thyme, worcestershire, salt, and pepper. Bring to a light boil and reduce to medium low and simmer 8-10 minutes until the potatoes and vegetables are tender.

Step 3

Seafood ... Remember to cut the fish in "nice size piece," 1 1/2", because they will break apart slightly as they cook. Also, if using small shrimp I leave them whole; but if using large shrimp, I rough chop. Bring the soup to a light boil, add the seafood, reduce to medium low, and stir in the milk, hot sauce and cook 5-8 minutes until the seafood is cooked through. Try not to stir too much so the fish doesn't break apart.