Mixed Shellfish Chowder

This velvety chowder filled with lobster, crab, and scallops is a whole meal in a bowl. Make sure to use lobster stock for this chowder because it gives the soup the necessary richness it needs alongside the luxurious seafood.

Ingredients

• 4 tablespoons (½ stick) unsalted butter
• 1 medium onion, finely chopped
• 3 stalks celery, finely chopped
• 1 teaspoon sweet paprika
• ½ teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 6 cups lobster stock
• 2 tablespoons brandy
• ½ pound cooked lobster meat, picked over for shells and cartilage
• ½ pound lump crabmeat, picked over for shells and cartilage
• ¼ pound bay or sea scallops, cut into quarters
• 1 cup heavy cream
• ¼ cup finely chopped fresh chives for garnishing

Instructions

melt the butter in a saucepan over medium-high heat. Add the onion, celery, paprika, and thyme and sauté until the vegetables begin to soften, about 3 minutes. Stir in the flour and cook for 2 to 3 minutes, whisking the roux constantly. Stir in the stock and brandy and bring to a boil.

transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker. Cover and cook for 4 hours on low. Add the lobster, crab, scallops, and cream and cook on low for an additional 1 hour.

serve the soup garnished with chives.

serves 8