Seafood Chowder

  in Gluten-Free, Recipes, Soups and Stews

1 tablespoon butter
1 large leek, white and light green parts, washed well, sliced
2 stalks celery, diced
1 large carrot, diced
2 bay leaves
Sea salt to taste
1/8 teaspoon cayenne pepper
2 cups clam juice
3 cups chicken broth
1 large russet potato, diced
1 heaping cup corn
1/2 cup finely chopped fresh parsley
2 pounds raw assorted seafood, cut into bite size pieces (cod, whitefish, shrimp, crabmeat, lobster, clams, etc)
¼ cup heavy cream
2 tablespoons chopped parsley

Melt butter in a large saucepan over medium heat. Add the leek, celery, bay leaves, and carrots. Add the salt and cayenne. Saute until the vegetables are tender, about 7 minutes. Add the clam juice and chicken broth and bring to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are tender. Sprinkle salt on the seafood and add to soup. Simmer for 3-4 minutes. Remove bay leaves and stir in the cream and parsley. Taste and add more salt if needed.