Seafood Chowder

Fall Is Fast Approaching, What Better Way to Celebrate!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55 -60 minutes


4 Boule bread bowls (center scooped)
2 cups raw or steamed lobster meat,( tail & claw ) chunks
1 1/2 cups, jumbo lump crab
1/2 lb of skinless, boneless cod fillet, chunks
4 cups seafood stock
1 tbsp Better Than Bouillon Lobster base
3-4 cups half & half
1 onion, diced
2 celery, sliced
1 large carrot, diced
1 large red potato, diced
1/2 stick butter
1 tbsp olive oil
1 tsp old bay seasoning
pinch of dried thyme
2 bay leaf 
2 heaping tbsp flour
green onion, sliced (garnish)

Cooking Tools

Stock pot

Prepare bread bowls and set aside.  Melt butter and oil on medium heat.  Saute carrots and potatoes for 10 minutes, then add celery and onions and cook for additional 10 minutes.  Toss in flour and coat the vegetables and cook for additional few minutes. Pour in the seafood stock and scrape the bits off the bottom of the pan and allow to cook for about 5 minutes as it will start to thicken.  Add in the half and half and reduce to a simmer and cook for 15 minutes.  Stir in the seafood base, old bay seasoning, bay leaf and thyme.  Place cod, lobster meat and crab into the soup.  cook for 10 minutes and season to taste with salt and pepper.  take caution in stirring the pot, you don’t t want the fish to break apart.  Ladle chowder into prepared bread bowls and garnish with sliced green onions.
Serves 4

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