Seafood Chowder

Ingredients

• *Note: This makes a very large pot of soup so great for a large crowd, or adjust the recipe accordingly if a smaller amount is desired.
• 1 pound medium shrimp, peeled and deveined
• 1 pound fresh crabmeat, drained and picked of shells
• 1 pound whitefish of your choice (e.g. haddock, pollock, cod)
• 2 pounds bay scallops
• 3 Tablespoons olive oil
• 1 1/2 cups chopped white onions
• 1 1/2 cups chopped celery
• 4 cloves garlic, minced
• 4 (10.5 ounce) cans cream of celery soup
• 6 medium potatoes, cubed
• 1 Tablespoon fresh thyme leave
• 2 Tablespoons fresh rosemary, chopped
• 1 teaspoon cracked black pepper
• 1/2 teaspoon celery salt
• 1/2 teaspoon red pepper flakes
• 2 Tablespoons seafood seasoning
• 1 teaspoon horseradish s
• 6 cups water (from the seafood steaming)
• 1 quart heavy whipping cream
• ⅔ cups all purpose flour

Directions

1. Cook the shrimp, crabmeat, whitefish and scallops in the top of a 6 quart multi-pot (steamer pot). When cooked, keep 6 cups of the cooking water and discard the rest.Remove the fish into a bowl, let cool a little so you can handle, and chop the seafood into bite sized pieces. Leave for now in the bowl.
2. Heat the 3 tablespoons of olive oil in a 2nd large soup pot over medium heat. Saute the onion, celery and garlic in large cooking soup pot; add in the 6 cups of reserved cooking water; the potatoes, thyme, rosemary, black pepper, celery salt, red pepper flakes, seafood seasoning, and horseradish. Bring to a boil then reduce heat to simmer. Add the bite sized pre-cooked seafood to the soup.
3. Mix the heavy whipping cream and the flour together in mixing bowl that has a pour spout (like a large glass measuring cup). Use a whisk to be sure there are no lumps and add it to the chowder.
4. Simmer until potatoes are tender stirring occasionally.