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Frying pan
Deep soup pot
Small mixing bowl
Ingredients:
2 cans minced clams
2 cans chopped clams
1 can whole baby clams
2 cans medium shrimp
2 cans crab meat
4 large potatoes, peeled and diced
3 stalks celery, diced
1 medium onion, chopped
3 quarts water
1 quart milk
2 Tbsp garlic, minced
4 Tbsp (1/2 stick) butter
1 Tbsp curry powder
2 Tbsp Old Bay
1 Tbsp ground marjoram
2 Tbsp salt
1 Tbsp ground black pepper
1/2 cup flour
1/2 cup water
Directions:
Drain the cans of seafood, reserving the liquid in a separate container.
Melt 2 Tbsp of butter in the frying pan.
Add celery, onion, and garlic to melted butter.
Heat until everything is coated in butter and soft, but not translucent or browned.
Reduce heat to medium high.
Stir in curry, Old Bay, half of the marjoram salt, and pepper, making sure everything is evenly coated.
Continue cooking until onions are translucent and celery is soft.
Stir in seafood and continue cooking until heated thoroughly.
Remove from heat and transfer to large soup pot.
On high heat, pour in the reserved liquid from the cans of seafood and bring to a boil.
Add water and potatoes.
Return to a boil.
Stir in milk, remaining butter and marjoram.
Return to boil.
Cook until potatoes are soft.
Reduce heat to maintain a low boil.
In a separate mixing bowl, blend together flour and water until smooth.
Gradually add the flour and water mix to the chowder, stirring constantly to prevent lumps.
Continue cooking at a low boil for 5 minutes or until soup begins to thicken, stirring frequently to avoid scorching.
Remove from heat and allow to sit for a few minutes before serving.
Chowder will thicken further as it cools.
Add additional salt and pepper to taste.
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Remove the seafood, substitute grapeseed/canola/olive oil for butter, and use soy or rice milk to create a delicious vegan potato soup recipe.
Seafood chowder may be frozen for up to one year.
The amounts and specific fish called for in this recipe may be modified or substituted to suit your tastes.
Sprinkle the top of a bowl of seafood chowder with minced green onions for added flavor.
Place cooked, crumbled bacon at the bottom of a serving bowl and ladle soup on top for a richer, smoky flavor that is scrumptious!
Garnish chowder with toasted croutons or crackers to give it a crunchy kick.
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