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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 10 |
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One cold november night I started looking for a nice warm seafood soup or chowder recipe but I couldn't find the perfect one. I went out and bought some chowder ingredients and spent the next day creating. This is the result. Enjoy! Ingredients:
3 lbs medium shrimp, peeled and deveined |
3 lbs bay scallops |
3 tablespoons olive oil |
1 1/2 cups chopped white onions |
1 1/2 cups chopped celery |
4 cloves garlic, minced |
4 (10 3/4 ounce) cans cream of celery soup |
6 medium potatoes, cubed |
1 tablespoon fresh thyme leave |
2 tablespoons fresh rosemary, chopped |
1 teaspoon cracked black pepper |
1/2 teaspoon celery salt |
1/4 teaspoon red pepper flakes |
2 tablespoons mc cormick seafood seasoning |
1 teaspoon horseradish cream |
6 cups water (from the seafood steaming) |
1 quart heavy whipping cream |
2/3 cup flour |
Directions:
1. In a 6 qt multipot steam the shrimp and scallops.
2. Keep 6 cups of the water and discard the rest.
3. Chop the seafood in a food processor.
4. Set aside.
5. Heat the pot over medium heat.
6. Saute the onion, celery and garlic in the olive oil.
7. Add the soup, potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes seafood seasoning, horseradish and water from steaming.
8. Bring to a boil then reduce heat to simmer.
9. Add seafood.
10. Mix the heavy whipping cream and the flour.
11. Add to the chowder.
12. Simmer until potatoes are tender.
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