Ingredients for Beaucoup Seafood Chowder
- 1/2 cup butter
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups peeled, cubed potatoes
- 4 cups chicken broth
- Dried Basil (not found in recipe)
- Oregano (not found in recipe)
- Celery Salt (not found in recipe)
- Paprika (not found in recipe)
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon salt, or to taste
- Tabasco Sauce (not found in recipe)
- 1 cup milk
- 1 cup heavy cream
- 1 lb cod fillet
- Lobster (not found in recipe)
- 1 lb scallops
- 1/2 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons dried thyme
- 1 bay leaf
- 1 lb cooked shrimp
- 1/4 cup chopped fresh parsley
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How to Make Beaucoup Seafood Chowder
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and bell pepper and cook until softened, about 5-7 minutes.
- Stir in the garlic and cook for 1 minute more.
- Add the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, ensuring no lumps form.
- Add the potatoes, thyme, bay leaf, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-12 minutes, or until the potatoes are tender.
- Stir in the heavy cream and milk.
- Add the seafood (shrimp, scallops, and cod). Cook for 5-7 minutes, or until the seafood is cooked through and opaque.
- Remove from heat and stir in the parsley. Taste and adjust seasoning as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
8g
Fat
100g
Carbs
7g
