Creamy Seafood Chowder

Creamy Seafood Chowder

Ingredients

2 Tablespoons extra virgin olive oil
2 small carrots, diced small
1 large onion (white or yellow), diced small
1 large celery stalk, diced medium
2 cloves garlic, minced
2 Tablespoons all purpose flour
32 ounces (1 quart) seafood stock ( homemade recipe here )
1 large russet potato, diced medium
3/4 teaspoon salt (more or less to your taste)
1/2 teaspoon black pepper
1/4 teaspoon Old Bay seasoning
1/8 teaspoon cayenne pepper (optional)
1/2 cup half and half (or whole milk)
8 ounces (1/2 pound) cooked seafood of your choice** (I used medium shrimp, chopped lobster tail, and crab meat)

Directions

Add olive oil to a 3 quart or larger soup pot over medium heat. When oil begins to shimmer, stir in carrot, onion, and celery, and saute until onion is translucent, about 3 minutes. Add garlic and saute for another minute, stirring constantly so that garlic doesn't burn.

Sprinkle flour over the vegetables and stir to combine. They will appear pasty. Turn heat up to medium high and slowly whisk in seafood stock, about 1/4 cup at a time, until all stock has been incorporated.

Turn heat to high and bring to a light boil. Add potatoes and all seasonings and reduce heat slightly. Cook 8 minutes, stirring occasionally, until potatoes are fork tender.

In the final 3 minutes of cooking time, stir in cooked seafood and half and half or milk.

Taste and add additional seasonings as desired.

Ladle into soup bowls and enjoy!

Recipe Source: https://www.itsyummi.com/creamy-seafood-chowder/

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