Recipe: Appetizing Seafood Chowder

Seafood Chowder. Seafood Stock: Warm the oil in a stockpot over medium heat. Add potatoes and water; bring to a boil. Add the scallops, lobster, shrimp, cod and haddock.

Stir in flour until blended; gradually add milk. Saute' celery and onion until tender. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth. You can cook Seafood Chowder using 16 ingredients and 6 steps. Here is how you cook that.

Ingredients of Seafood Chowder

1. You need 1 cup of celery chopped (about 3 stalks, I use 4).
2. You need 1 of onion (1.5 to 2 cups) chopped.
3. Prepare 4 cups of potatoes (around 4 med potatoes).
4. It's of Two-thirds of a package of Hormel cured salt pork cut cubed.
5. It's 1 tsp of onion powder.
6. You need 1 tsp of garlic powder.
7. Prepare 1 tsp of dried thyme.
8. You need 2 of bay leaves.
9. It's 4 tbs of butter.
10. Prepare to taste of Salt and pepper.
11. You need 1 of smoked pork shank.
12. Prepare 1 package of lobster imitation chunks.
13. You need of Half a package of seafood mix.
14. Prepare 2-3 cans of chopped clams with juice.
15. It's 10 of large jumbo shrimp.
16. You need 2 of small tilapia fillets (optional).

Add milk and condensed soup and stir until piping hot. Meanwhile clean and chop seafood as you like. Seafood chowder is a complete meal on its own loaded with shrimp, scallops and fish. We add in a side of Easy Homemade Buttermilk Biscuits or Cheddar Bay Biscuits to sop up any of the creamy goodness at the bottom of the bowl!

Seafood Chowder instructions

1. I prep everything beforehand it makes everything so much easier. I cut my potatoes put them in a container. I cut my celery and onions and put them in a separate container. I also cut up my salt pork and pork shank in a separate container ready to go as well..
2. Heat salt pork, celery and onions, thyme, garlic and onion powder on medium-high heat until translucent stirring consistently to even out flavor and make sure the salt pork breaks up. About 8 minutes..
3. 3 tablespoons of butter and potatoes, smoked shank and tsp salt & cook for another 3 minutes. Picture of those flavors and incorporate together..
4. Then add both cans with juice of your clams. Stir for a minute.
5. Add 1 quart of half and half two bay leaves. I add a whole package of my lobster imitation meat, one cup of shrimp (about 6 to 10 large jumbo shrimp) and two cups (about half package) of my Seafood mixture mix. Bring to boil..
6. Stir well, once boiling reduce heat to medium cover and let simmer until potatoes are fully cooked through. Adjust as needed.

When I make seafood chowder recipe, I always add corn for a color and a hint of sweetness. Corn, shrimp, and scallops team up in this hearty seafood chowder. Whether you are at the beach or inland, the flavors of the sea make a satisfying soup. You can enjoy this as a lunch dish or a soup course for dinner. Serve the chowder with freshly baked biscuits or crusty bread, along with a simple salad.