A seafood chowder recipe acked with goodness, a meal in itself.
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.
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.
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.
Simmer until potatoes are tender stirring occasionally.