Seafood Chowder for Soul Warming at #Sunday Supper

Ingredients

• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 1 onion (diced)
• 1 cup baby carrots (sliced)
• 2 celery sticks (diced)
• 1/4 cup flour
• 900 ml chicken stock or fish stock
• Salt and pepper to taste
• 1 cup of frozen corn
• 12 small red potatoes (large diced)
• 1 1/2 lb. salmon in 1" cubes
• 340 gm shrimp (30-41 count, defrosted)
• 142 gm. can baby clams (drained)
• 1 cup half and half
• 1 Tbsp. dill (plus more for garnish)

Instructions

1. 1

   Heat the oil and melt the butter in a large pot. Add the carrots, onion, and celery and cook until the onion is translucent and the veggies are soft.

2. 2

   Add the flour and cook for 1 min. Slowly add the chicken stock stirring well. Let the mixture come up to a boil and thicken. Season with salt and pepper.

3. 3

   Add the corn and the potatoes and boil for 15 min. until just tender.

4. 4

   Add the shrimp and salmon and cook for 4 to 5 min. until just cooked through.

5. 5

   Add the cream, clams, and dill and heat through but do not boil. Adjust seasoning if necessary.

6. 6

   Serve garnished with dill.