Creamy Seafood Chowder with Homemade Seafood Stock

itsyummi.com

Chef Jew-Jew

2 Tablespoons extra virgin olive oil

2 small carrots, diced small

1 large large onion, diced small (white or yellow)

1 stalk celery, diced medium

2 cloves garlic, minced

2 Tablespoons all purpose flour

32 ounces seafood stock, (1 quart) - homemade stock recipe below)

1 large russet potato, diced medium

¾ teaspoon salt , (more or less to your taste)

½ teaspoon black pepper

¼ teaspoon Old Bay seasoning

⅛ teaspoon cayenne pepper , (optional)

½ cup half and half, or whole milk

8 ounces cooked mixed seafood of your choice, (I used medium shrimp, chopped lobster tail, and crab meat)

subheading: For Homemade Seafood Stock:

2 tbsp avocado oil, or olive oil

shells from 1 pound of fresh seafood, (I used lobster, shrimp, and crab shells)

2 large onions, chopped (peeled or unpeeled, your choice)

2 large carrots, unpeeled and chopped

3 stalks celery, chopped

2 cloves garlic, minced

½ cup white wine, or water or vegetable broth

⅓ cup tomato paste

1 tbsp kosher salt

1 ½ tsp black pepper

6 sprigs fresh thyme, with the stems

Directions at itsyummi.com

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