Seafood Chowder

1. 1

   Saute celery and shallots in butter until soft. Add thickener and stir with a wire whisk for 5 minutes on low heat - set aside. Bring 1 quart of water to a boil. Add chicken stock, clams with juice, all of the shrimp and the whole pieces of cod and salmon. Return to a boil, then lower the heat and simmer for about 5 minutes. Strain the stock, and reserve the seafood. Stir the shallot/butter mixture into the stock. Flake the large pieces of boiled fish and add the canned crabmeat. Add the heavy cream and sherry. Bring to a simmer and heat through. Add chives, if desired.

* Per serving · 4 servings · Values may vary.

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