Creamy Seafood Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 2 tbsp cornstarch
- 1/2 c celery diced
- 2 c hot water
- 3 clove garlic minced
- 1 lb scallops
- 2 tsp old bay seasoning
- 4 tbsp butter and/or olive oil divided
- 1/2 c onion diced
- 1 1/2 tsp oregano divided
- 1 lb medium raw shrimp cleaned
- 1 lb cod filets broken into chunks
- 2 tsp chicken boullion
- 2 c half and half fat free
- 2 c milk skim
- 3 medium thin skinned potatoes (i used golden)
- Carbohydrate 12.4756443712797 g
- Cholesterol 89.0862751878464 mg
- Fat 14.9071828314639 g
- Fiber 0.40187500425069 g
- Protein 25.6073730175611 g
- Saturated Fat 8.87601675444486 g
- Serving Size 1 1 Serving (432g)
- Sodium 215.358678635648 mg
- Sugar 12.073769367029 g
- Trans Fat 1.07526872338642 g
- Calories 288 calories
1In large soup pot on medium high, saute onion, celery, garlic, and 1 teaspoon oregano in 1 tablespoon butter/oil until soft and fragrant. Remove from pot and set aside. 2Lightly brown shrimp, scallops, and cod in remaining butter/oil (as needed) in small batches. Lightly salt each batch. Pour off and reserve liquids released from meat to add to broth later. Set aside until all are done. 3Cut potatoes into chunks and pulse in food processor until coarsely shredded. 4Put potatoes in pot with reserved vegetables, hot water, bouillon, 1/2 teaspoon oregano and Old Bay Seasoning. 5Mix well and simmer until potatoes soften. 6Combine cornstarch, half and half, and milk. 7Add milk mixture to soup pot along with reserved liquids, shrimp, scallops, and cod. 8Stir and simmer until slightly thickened.
