A wonderful recipe modified by Kerry Sanders
I don’t remember where I got the original recipe, but I have made many changes to it to make it mine. It is savory with a little back heat from horseradish and red pepper flakes. I made the soup gluten free by swapping out AP flour for cornstarch.
Notes: This makes a very large pot 8 quarts of soup, so it’s great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
See notes below if finishing in a slow cooker.
1-Pound medium shrimp shell on.
1-Pound lobster tail meat, drained
1-Pound Haddock, Cod, or other firm whitefish
2-Pounds bay scallops
3 Tablespoons olive oil
1 1⁄2 Cups chopped Vidalia Onions
1 1⁄2 Cups chopped celery
4 Cloves fresh garlic, minced
2 (10.5 ounce) cans cream of celery soup
2 (10.5 ounce) can cream of shrimp soup
6 Medium Yukon gold potatoes, peeled and cubed to 1⁄2 inch
1 Tablespoon fresh thyme leaves minced, or 1 tsp dried thyme
2 Tablespoons fresh rosemary, chopped, or 2 tsp dried rosemary
1 Teaspoon cracked black pepper
1⁄2 Teaspoon celery salt
1⁄4 Teaspoon red pepper flakes
2 Tablespoons Old Bay Seafood seasoning
1 Teaspoon prepared horseradish
6 Teaspoons of Better than Bullion Lobster Base
1 Quart heavy whipping cream
2⁄3 Cup Cornstarch
1. Steam the shrimp, lobster, fish and scallops in the top of a 6-quart multi-pot steamer until the shrimp turns pink. About 4-5 minutes.
2. Remove the seafood to a bowl and let cool a little so you can handle.
3. Peel and devein the shrimp.
4. Chop the fish, lobster and shrimp into bite sized pieces. Set aside the seafood the bowl for now.
5. After steaming the seafood, save aside 6 cups of the cooking water and discard the rest.
6. Add 6 tsp of “Better than Bullion Lobster Base” and the shrimp and lobster shells mixing thoroughly to make a hot seafood broth for the chowder.
7. Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat.
8. Add in the onions and celery and sauté until the onion is soft and translucent about 4-5 minutes.
9. Add in the garlic and stir until the garlic becomes fragrant.
10. Strain the broth to remove the shrimp shells and add in.
11. Add in the thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, potatoes, and horseradish.
12. Bring to a boil then reduce heat to simmer for 10 minutes.
13. Add in the cans Cream of Shrimp and Cream of Celery Soup and stir.
14. Add the bite sized pre-cooked seafood to the soup.
15. Mix the heavy whipping cream and the cornstarch together in mixing bowl. Use a whisk to be sure there are no lumps and slowly add it to the chowder stirring constantly.
16. Simmer until potatoes are tender stirring occasionally 10-15 minutes.