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
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