Seafood chowder recipes are abundant and this specific recipes comes from my lovely room-mate and her family in Nova Scotia where the seafood is fine and fresh! The fresher the seafood the better, and in today's world it is important to remember to choose sustainable seafood options. As much as possible look for wild caught fish and consume no more than 3 times a week. Try to buy from a small local fish market where people can educate you on where your food comes from. Most seafood is high in omega-3, calcium, phosphorus, iron, zinc, iodine, magnesium, potassium and a ton of other essential nutrients.
Serves 15 or more
*Note: This makes a very large pot of soup so great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
This is a printable recipe.
1 pound medium shrimp, peeled and deveined
1 pound fresh crabmeat, drained and picked clean of shells
1 pound whitefish of your choice (e.g. haddock, pollock, cod)
2 pounds bay scallops
3 Tablespoons olive oil
1 1/2 cups chopped white onions
1 1/2 cups chopped celery
4 cloves garlic, minced
4 (10.5 ounce) cans cream of celery soup
6 medium potatoes, cubed
1 Tablespoon fresh thyme leaves
2 Tablespoons fresh rosemary, chopped
1 teaspoon cracked black pepper
1/2 teaspoon celery salt
1/2 teaspoon red pepper flakes
2 Tablespoons seafood seasoning
1 teaspoon horseradish
6 cups water (from the seafood steaming)
1 quart heavy whipping cream
2/3 cups all purpose flour
Cook the shrimp, crabmeat, whitefish and scallops in the top of a 6 quart multi-pot (steamer pot). When cooked, keep 6 cups of the cooking water and discard the rest.Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bite sized pieces. Leave for now in the bowl.
Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat. Saute the onion, celery and garlic in large cooking soup pot; add in the 6 cups of reserved cooking water; the potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, and horseradish. Bring to a boil then reduce heat to simmer. Add the bite sized pre-cooked seafood to the soup.
Mix the heavy whipping cream and the flour together in mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps and add it to the chowder.
Simmer until potatoes are tender stirring occasionally.
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Nutrition Facts for: Seafood Chowder From Grandmother's Kitchen
Ingredients: Shrimp, crabmeat, whitefish, scallops, olive oil, white onions, celery, garlic, cream of celery soup, potatoes, fresh thyme leaves, fresh rosemary, cracked black pepper, celery salt, red pepper flakes, seafood seasoning, horseradish, water, whipping cream, all purpose flour.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for servings. * Per 15 Servings: Calories 505, Calories from Fat 280, Total Fat 31.1g 48%, Saturated Fat 16.2g 81%, Cholesterol 139mg 46%, Sodium 1019mg 42%, Potassium 831mg 24%, Carbohydrates 33.2g 11%, Dietary Fiber 3.6g 14%, Sugars 4.7g, Protein 24.0g, Vitamin A 26%,Vitamin C 36%, Calcium 12%, Iron 11%
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