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Seafood Chowder

It's a Knighton holiday tradition.

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Equipment List


  • Large dutch oven
  • 10 in skillet

Ingredients


  • 4 c red potatoes
    - diced into square shaped bite sized pieces (about 2 lbs)
  • 4 c water
  • 1 tsp salt
  • 3 Tbsp butter
    - divided - 2 Tbsp and 1Tbsp
  • 1 c celery
    - diced into bite sized pieces
  • 2 c yellow onion
    - diced into 1/4 inch pieces
  • 1 lb shrimp
    - shells removed, deveined, and cut into small bite sized pieces
  • 1 lb cod
    - cut into bite sized pieces
  • 2 cans whole baby clams
    - 10 oz cans in juice
  • 4 c half and half
  • 1 pinch sea salt
  • 1 Tbsp worcestershire sauce
  • 1 tsp fresh ground pepper
  • 2 bay leaves

Preparation Instructions


  • Prepare all of your ingredients
    Step Image

Cooking Instructions


  • Preheat to 147°F
  • Add 4 c water and 1 tsp salt to pan
  • Add 4 c red potatoes to pan
  • Note: You want it to be a light simmer instead of a heavy boil
  • Stir ingredients
  • Remove pan and continue simmering on a different burner until soft.
  • Place 10 inch skillet on burner
  • Heat ingredients
  • Add 2 Tbsp butter to pan
  • Add 2 c yellow onion to pan
  • Add 1 c celery to pan
  • Stir ingredients
  • Note: Check your potatoes in the other pan. Turn off the heat when they start to get soft
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Stir ingredients
  • Remove and add to dutch oven with potatoes
  • Add 1 Tbsp butter to pan
  • Stir ingredients
  • Add 1 lb shrimp to pan
  • Add 1 lb cod to pan
  • Add 1 pinch sea salt to pan
  • Stir ingredients
  • Stir ingredients
  • Return dutch oven to burner and add seafood to dutch oven
  • Add 4 c half and half to pan
  • Stir ingredients
  • Add 2 bay leaves to pan
  • Add 2 cans whole baby clams to pan
  • Add 1 tsp fresh ground pepper to pan
  • Add 1 Tbsp worcestershire sauce to pan
  • Stir ingredients
  • Stir ingredients
  • Taste and adjust seasonings
  • Stir ingredients
  • Stir ingredients
  • Remove pan from heat