Seafood Chowder

• 1/4 cup finely diced celery
• 1/2 cup finely chopped shallots
• 2 sticks butter
• 1 quart water
• 1 tablespoon chicken stock
• pinch of cornstarch
• 2 6.5-oz. cans chopped clams (with juice)
• 1/2 lb uncooked shrimp, cleaned, shelled, deveined
• 1/3 lb cod (in one piece)
• 1/3 lb skinles salmon (in one piece)
• 4 cups heavy cream
• 1 small can crab meat
• 1/2 cup dry sherry
• chives for garnish

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.

celery, shallots, butter, water, chicken stock, cornstarch, clams, shrimp, cod, skinles salmon, heavy cream, crab meat, sherry, chives

Taken from www.epicurious.com/recipes/member/views/seafood-chowder-1201702 (may not work)