Saturday, May 19, 2012

Creamy Seafood Chowder

Leftovers make it easy to put together a quick and tasty meal. Especially after preparing weekend family dinner, I had a lots of seafood leftovers. With some creativity, I made a new and great seafood chowder!

Serve 8    Prep 30 minutes    Cook 30 minutes


  • 2 Tbsp butter
  • 1 medium onion, finely diced
  • 2 celery stalks, trimmed, diced
  • 2 thick sliced bacon, diced
  • 3 Tbsp all-purpose flour
  • 2 cups seafood stock or chicken stock
  • 2 bay leaves
  • 1 1/2 lbs of seafood, fresh or canned in juice
  • 1 cup heavy cream
  • 2 large potatoes, cut into 1/2-inch cubes
  • Salt and freshly ground black pepper
  1. Heat the butter in a large pot over medium-high heat. Add onion, bacon and celery and saute until softened, mixing often.
  2. Stir in the flour to distribute evenly. Add the stock, juice from cans of seafood, cream, bay leaves, and potatoes ; stir to combine.
  3. Bring to simmer, stirring consistently - the mixture will thicken, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. 
  4. Remove bay leaves from the pot and discard, then add the seafood and season to taste with salt and pepper.
  5. Cook until seafood is just firm or heated for around another 2 minutes.
  6. Serve and eat with fresh crusty bread.

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