Seafood Chowder

I made this yummy chowder with little bits of frozen raw seafood I found in my freezer, a half a bag of frozen shrimp, a salmon filet, a cod filet, two large scallops, etc. It’s delicious and goes well with a slice of focaccia bread for a light dinner.

Prep time: 10 minutes Cook time: 20 minutes Servings: about 6

• 1/4 cup butter
• 1 medium onion, diced
• 1 teas Old Bay Seasoning
• 1/4 teas thyme
• 1/4 cup flour
• 1 stalk celery, sliced
• 1 carrot, sliced
• 1 pound potatoes (about 2 med/large), peeled and cubed
• 1/2 cup corn
• 5 cups broth (seafood, clam or chicken)
• 1/2 cup white wine
• 8 oz white fish, cut into chunks
• 8 oz scallops
• 12 oz. shrimp (peeled and deveined)
• 6.5 ounce chopped clams (and juice)
• 2 cups heavy cream (may prefer to use 1 cup)
• 1 tablespoon fresh parsley, chopped

(I used frozen white fish, salmon, shrimp, a couple of scallops and a can of clams)

1. Cook onion in butter until tender. Add flour, Old Bay seasoning and thyme and cook 2-3 minutes.
2. Add carrot, celery, potato, corn, broth and wine and bring to a boil. Reduce heat and simmer for about 10 minutes to cook the vegetables.
3. Stir in seafood towards the end, right before serving. Let cook until the fish is flaky, shrimp is pink and scallops are white. Potatoes should now be fully cooked – about 8 to 10 minutes. Do not overcook the seafood.
4. Turn off the heat and add desired amount of cream. I added 1 cup but you can add more. Taste and add salt and pepper to taste. Garnish with chopped fresh parsley.