SEAFOOD CHOWDER

INGREDIENTS:

3 tablespoons Butter
3 tablespoons Olive Oil
2 whole Leeks, Thinly Sliced Until The Light Green Part
4 stalks Celery, Chopped
2/3 cups All-Purpose Flour
7 cups Seafood Stock
6 whole Medium Sized Potatoes, Peeled and Diced
2 teaspoons Fresh Thyme, Stems Removed
1 pound Cod Or Other Firm White Fish, Cut Into Bite-Size Chunks
1 pound Shrimp, Peeled and Deveined
3/4 pound Scallops
1 pound Clams, Washed and Scrubbed
1 pound Lump Crab Meat
2 cups Sweet Corn
2 cups Heavy Cream or Half and Half
Chives, Chopped For Serving

INSTRUCTIONS:

In a large soup pot heat butter and olive oil over medium-high heat. Add leeks and celery. Cook until leeks start to lightly brown, and soften.

Sprinkle flour over the top, and cook until well combined. Slowly stir in seafood stock, to prevent lumps. Add potatoes, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 25 minutes, or until potatoes are tender.

Stir in all of the seafood and corn. Make sure clams are covered in soup. Return to simmer, and cook 8-10 minutes, or until clams open. Discard any unopened clams after 15 minutes.

Remove from heat, and stir in heavy cream, or half and half.

Serve garnished with chives if desired.

Recipe Source: https://www.serenabakessimplyfromscratch.com/2016/12/seafood-chowder.html

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