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"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Seafood Chowder Recipe

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This recipe for Creamy Seafood Chowder, by , is from Yolanda Johnson's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Yolanda Johnson


4 Tbsp butter and/or olive oil, divided
1/2 c onion, diced
1/2 c celery, diced
3 clove garlic, minced
1 1/2 tsp oregano, divided
1 lb medium raw shrimp, cleaned
1 lb scallops
1 lb cod filets, broken into chunks
2 c hot water
2 tsp chicken boullion
2 c half and half, fat free
2 c milk, skim
2 Tbsp cornstarch
2 tsp Old Bay seasoning
3 medium thin skinned potatoes (I used golden)

1. In large soup pot on medium high, saute onion, celery, garlic, and 1 teaspoon oregano in 1 tablespoon butter/oil until soft and fragrant. Remove from pot and set aside.
2. Lightly brown shrimp, scallops, and cod in remaining butter/oil (as needed) in small batches. Lightly salt each batch. Pour off and reserve liquids released from meat to add to broth later. Set aside until all are done.
3. Cut potatoes into chunks and pulse in food processor until coarsely shredded.
4. Put potatoes in pot with reserved vegetables, hot water, bouillon, 1/2 teaspoon oregano and Old Bay Seasoning.
5. Mix well and simmer until potatoes soften.
6. Combine cornstarch, half and half, and milk.
7. Add milk mixture to soup pot along with reserved liquids, shrimp, scallops, and cod.
8. Stir and simmer until slightly thickened.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 min




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