The best part about winter is taking the time to make a batch of homemade soups and stews. I’m always on the hunt for a new recipe to try, and my Pinterest account will attest to that fact. I have tons of recipes saved that sound good, many more than I’ll have time to try. I have several seafood soup and chowder recipes saved, but the one from Favorite Family Recipes is definitely a keeper. I’ve also been trying out various produce companies, including Misfit Market and Imperfect, so I had tons of veggies needing to be used, and what’s a better way to do that than to make soup.

The recipe calls for both shrimp and cod, but since I’d already eaten what cod I had in the freezer, I just added more shrimp to the pot. I imagine this recipe would also be good with scallops or any firm white fish you had on hand, but definitely include the shrimp as the flavors are terrific. It also calls for leeks, which I didn’t have, but I don’t think omitting them affected the taste whatsoever. I also substituted heavy cream for the half and half (and reduced the amount) plus I only used 2 bay leaves versus the 6 shown in the recipe. Feel free to tweak the spices to your taste.

Throwing this recipe together is easy. It will take you more time to prep the ingredients and peel the shrimp than it will to actually cook the chowder, so it really is a quick meal to pull together.

Seafood Chowder

1/4 cup butter

1 cup celery, finely diced

1 cup onions, finely diced

1 cup leeks, finely diced

1 tablespoon garlic, minced

3 cups chicken broth

3/4 cup clam juice

4 potatoes, diced (red and Yukon work great)

1 cup carrots, finely diced

3/4 tablespoon ground black pepper

1-1/2 tablespoon salt

3/4 tablespoon thyme

6 bay leaves

2 teaspoons Tabasco sauce

Old Bay seasoning, to taste

1 pound shrimp, uncooked, peeled and deveined

2 pounds cod, halibut, or haddock, cut into 1/2-inch cubes

2 quarts half and half (I substituted 1 quart heavy cream)

1/2 cup flour (I used 1/4 cup)

1 cup milk

Salt and pepper to taste

In a large Dutch oven or stockpot, melt butter and add celery, onions, leeks, and garlic. When vegetables have softened, add chicken broth, clam juice, potatoes, carrots, black pepper, salt, thyme, bay leaves, and Tabasco sauce. Bring to a boil and reduce heat to a medium-low simmer. Cook for about 10 minutes or until potatoes are almost fork tender.

Season shrimp and fish with Old Bay seasoning. Add shrimp and fish to stockpot and simmer for another 8 minutes or so until the fish flakes easily and the shrimp turns pink.

Add the half and half to the stockpot. Combine the flour and milk until the flour is dissolved and slowly stir into the chowder until you reach your desired thickness. Stir until thickened. Season with salt and pepper, if necessary. Remove bay leaves and serve.

Yield: 8 large servings

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