January weather is on the colder side here in Delaware. Great time to break out soup type recipes. Here’s one loosely based on a recipe from Spend with Pennies.
In our version, we added more veggies, used crab leg for the fish, and adjusted the seasoning by increasing the Old Bay and adding in some red pepper flake. We also like our chowder on the thinner side so we used half & half instead of heavy cream and used less of it but added more wine. For us, this recipe covers all the bases when it comes to chowder.
Servings: 6 to 8
- 2 tablespoons butter and 2 tablespoons of EVOO
- 1 medium onion diced
- 2 cloves garlic minced
- 2 teaspoons old bay seasoning
- 1/2 teaspoon thyme
- 1/4 cup flour
- 1 stalk celery sliced
- 1 pound potatoes cubed – we like leaving the skin on
- 1/2 cup fire roasted corn
- 1 cup of mushrooms quartered
- 1/2 cup of baby sweet peas
- 1/2 cup shredded carrots
- 5 cups chicken broth (we love using Better than Boullion)
- 3/4 cup white wine
- 1 king crab leg chopped into bite-sized pieces
- 8 oz scallops – if not using the small scallops cut into bite-sized pieces
- 8 oz shrimp peeled and deveined and cut into bite-sized pieces
- 10-ounce baby clams canned, drained
- 1 cup half & half
- Generous pinch of red pepper flakes
- Cook onion in butter/EVOO until almost tender. Add garlic and cook for another minute or so.
- Add flour, Old Bay seasoning, and thyme and cook 2-3 minutes.
- Add celery, potato, corn, broth, wine, and bring to a boil. Reduce heat and simmer 10 minutes.
- Stir in peas, carrots, seafood, pepper flakes, and cream. Bring back to a boil and then reduce heat to a simmer. Cook until potatoes are tender about 8 minutes.
- Season with salt and pepper to taste.