Bonny’s seafood Chowder
Prep Time:
35 Min
Cook Time:
1 Hr 5 Min
Ready In:
1 Hr 40 Min
Original Recipe Yield 6 servings
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 large chopped onion
3 cloves garlic, chopped
3/4 cup chopped celery
3 tablespoons all-purpose flour
3 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
9 oz halibut
4 oz shrimp or prawns
1 can clams
1.5 cups corn
2 cups milk
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half
Directions
In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and clams and milk ,stir until slightly thickened. Stir in the potatoes, corn, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, Halibut and shrimp, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.