SEAFOOD CHOWDER

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 small carrots, diced small
• 1 large onion (white or yellow), diced small
• 1 large celery stalk, diced medium
• 2 cloves garlic, minced
• 2 Tablespoons all purpose flour
• 32 ounces (1 quart) seafood stock ( homemade recipe here )
• 1 large russet potato, diced medium
• 3/4 teaspoon salt (more or less to your taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 cup half and half (or whole milk)
• 8 ounces (1/2 pound) cooked seafood of your choice** (I used medium shrimp, chopped lobster tail, and crab meat)

Directions

• Add olive oil to a 3 quart or larger soup pot over medium heat. When oil begins to shimmer, stir in carrot, onion, and celery, and saute until onion is translucent, about 3 minutes. Add garlic and saute for another minute, stirring constantly so that garlic doesn't burn.
• Sprinkle flour over the vegetables and stir to combine. They will appear pasty. Turn heat up to medium high and slowly whisk in seafood stock, about 1/4 cup at a time, until all stock has been incorporated.
• Turn heat to high and bring to a light boil. Add potatoes and all seasonings and reduce heat slightly. Cook 8 minutes, stirring occasionally, until potatoes are fork tender.
• In the final 3 minutes of cooking time, stir in cooked seafood** and half and half or milk.
• Taste and add additional seasonings as desired.
• Ladle into soup bowls and enjoy!