SEAFOOD CHOWDER RECIPE

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INGREDIENTS:

• 3 tablespoons Butter
• 3 tablespoons Olive Oil
• 2 whole Leeks, Thinly Sliced Until The Light Green Part
• 4 stalks Celery, Chopped
• 2/3 cups All-Purpose Flour
• 7 cups 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:

• in an exceedingly massive soup pot heat butter and vegetable oil over medium-high heat. Add leeks and celery. Cook till leeks begin to gently brown, and soften.

• Sprinkle flour over the highest, and cook till well combined. Slowly stir in food stock, to stop lumps. Add potatoes, and thyme. bring round a simmer, cover, and cut back heat to low. Cook for twenty five minutes, or till potatoes area unit tender.

• Stir all told of the food and corn. confirm clams area unit coated in soup. come back to simmer, and cook 8-10 minutes, or till clams open. Discard any sealed clams when quarter-hour.

• take away from heat, and stir in cream, or half and half.

• Serve fancy with chives if desired.