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- 1 pound(s) medium shrimp, peeled and deveined
- 1 pound(s) fresh crabmeat, drained and picked of shells
- 1 pound(s) whitefish of your choice (e.g.haddock,pollock,cod)
- 2 pound(s) bay scallops
- 2 tablespoon(s) olive oil
- 1 1/2 cup(s) chopped white onions
- 1 1/2 cup(s) chopped celery
- 4 clove(s) garlic, minced
- 4 10 3/4 can(s) cream of celery soup
- 6 medium potatoes, cubed
- 1 tablespoon(s) fresh thyme leaves
- 2 tablespoon(s) fresh rosemary, chopped
- 1 teaspoon(s) cracked black pepper
- 1/2 teaspoon(s) celery salt
- 1/4 teaspoon(s) red pepper flakes
- 2 tablespoon(s) seafood seasoning
- 1 teaspoon(s) horseradish cream
- 6 cup(s) water (from the seafood steaming)
- 1 quart(s) heavy whipping cream
- 2/3 cup(s) flour
- 1. In a 6 quart multipot steam the shriimp, crabmeat, whitefish and scallops.
- 2. Keep 6 cups of the water and discard the rest.
- 3. Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bitesized pieces. Leave for now in the bowl.
- 4. Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat.
- 5. Saute the onion, celery and garlic in large cooking soup pot.
- 6. Add the soup, potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, horseradish and the reserved 6 cups of water from steaming.
- 7. Bring to a boil, then reduce heat to simmer.
- 8. Add the bitesized, pre-cooked seafood to the soup.
- 9. Mix the heavy whipping cream and the flour together in a mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps.
- 10. Add to the chowder.
- 11. Simmer until potatoes are tender, stirring occasionally.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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