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Creamy Seafood Chowder

Created by Kchurchill5 on February 7, 2012

Seafood:
Fish (1 1/2 cups total; you can use your own mix):
3/4 poundfirm white fish, cut into large pieces
1/3 to 1/2 pound salmon, cut in large pieces (make sure to use thick pieces)
1/3 pound shrimp, peeled, deveined and tails removed
Base:
1 large celery rib, chopped fine (about 1/2 cup)
1 small onion (1/4 cup, diced fine)
2 cups frozen Ore Ida O'Brien Potatoes (they are frozen diced potatoes with peppers and onions added; see note below for substitution)

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.
Step 4: Finish ... Taste for seasoning and add more salt, pepper or hot sauce if necessary. Also, add the fresh parsley, and lightly stir to combine.
Step 5: Serve ... I just serve with a slice of crusty bread or a soft roll. ENJOY!