Ina Garten's Seafood Chowder

Name: Ina Garten's Seafood Chowder
Total time: 120 min
Ingredients: 1 lb Shrimp, peeled; ½ lb Scallop; ½ lb Monkfish; ½ lb Crab; ¼ lb Butter; 1 cup + 2 Carrot, peeled diced, chopped; 2 ½ cups Onion, diced, chopped; 1 cup + 3 stalks Celery, diced, chopped; 1 cup Potato, diced; ½ cups Sweet corn, frozen; ¼ cups Flour; Fish stock; 1 ½ tbsp Heavy cream; 2 tbsp Parsley, minced; 1 tbsp Salt; 1 ½ tsp Black pepper, ground; 2 tbsp Olive oil; 2 Garlic, minced; ½ cups White wine; ⅓ cups Tomato paste; 10 sprigs Thyme

By Food Network · 120 min

Ingredients

Shrimp · peeled1 lb
Scallop½ lb
Monkfish½ lb
Crab½ lb
Butter¼ lb
Carrot · peeled diced, chopped1 cup + 2
Onion · diced, chopped2 ½ cups
Celery · diced, chopped1 cup + 3 stalks
Potato · diced1 cup
Sweet corn · frozen½ cups
Flour¼ cups
Fish stock
Heavy cream1 ½ tbsp
Parsley · minced2 tbsp
Salt1 tbsp
Black pepper · ground1 ½ tsp
Olive oil2 tbsp
Garlic · minced2
White wine½ cups
Tomato paste⅓ cups
Thyme10 sprigs

Instructions

Cut the shrimp, scallops and monkfish into bite-sized pieces and put them in a bowl with the crabmeat.
Melt the butter in a heavy-bottomed pot. Add the carrots, onions, celery, potatoes and corn and sauté over medium-low heat for 15 minutes, stirring now and then, until the potatoes are barely cooked.
Stir in the flour, lower the heat to low and cook for 3 minutes, stirring often.
Add the seafood stock and bring to a boil.
Add the seafood, lower the heat and simmer uncovered for 7 to 10 minutes, until the fish is just cooked.
Stir in the heavy cream if using, and the parsley. Season with salt and pepper to taste, then serve.

Summarized from Food Network's video. Watch it for the details.

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Garlic Onion Carrot Cream Potato Heavy cream Shrimp Tomato paste

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