Seafood Chowder

Ingredientsseafoodchowder
6 Medium Sized Potatoes, peeled and chopped into bite size pieces
½ - Large Onion, chopped
2 Chicken Bouillon Cubes
1 Teaspoon Worcestershire Sauce
¼ Teaspoon Dried Thyme
1/8 Teaspoon Black Pepper
1 Bunch Green Onions
2 Ribs of Celery, thinly sliced
1 Quart Half and Half or Light Cream
3 Cups Milk
4 Tablespoons All-Purpose Flour
1 - 6.5 oz. Can Minced Clams plus juice
1 lb. Halibut or other white fish such as haddock, cut into bite size pieces
1 Medium Lobster Tail, fresh or frozen or Shrimp or Scallops
Green Onion Tops

Directions

If using a frozen lobster tail, un-thaw in the refrigerator first. In a large pot, bring 4 cups of water to a boil. Add a dash of salt and the lobster tail. Cook for 8-12 minutes or until the lobster shell is bright red and the meat is tender. Let the lobster meat cool. Separate the tail meat from the shell and chop the meat into bite size pieces. Set aside.

Drain the clam juice into a measuring cup and then fill with water to the 1 Cup measure. Place the clam juice, peeled and chopped potatoes, chopped onion, bouillon cubes, Worcestershire sauce, thyme and pepper into a 4 quart Dutch Oven (large pot). Add water if needed to cover the potatoes. Bring to a boil then reduce heat. Simmer, covered for about 15 minutes or until the potatoes are tender.

While the potatoes are cooking, clean and slice the green onions, reserving the tops for later. Clean and slice the celery.

Once the potatoes are cooked add the half and half to the potato mixture. In a separate bowl mix the milk and flour with a fork until combined. Pour the milk/flour mixture into the potato mixture and stir. Add the sliced green onions and celery. Cook and stir until mixture thickens.

Stir in the Clams, Halibut and green onion tops and bring to a boil then reduce heat. Simmer until the Halibut is fully cooked. It should flake easily with a fork.

Add the cooked, pieces of lobster. Simmer until the lobster is heated through, not too long or it will become tough. Serve and enjoy.

Notes

I cook an extra lobster tail when we‘re having lobster for dinner and then I freeze it to be added to this chowder at a later date. More lobster can be used if you like. This chowder is great the next day or frozen for a lunch.