Jeff’s Surf-n-Turf Chowder

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Jeff's Surf n Turf Chowder Recipe, a delightful dish that combines the best of land and sea in one hearty bowl. This recipe is a true crowd-pleaser, featuring a rich and creamy base filled with succulent chunks of tender beef, juicy shrimp, and an array of fresh vegetables. With each spoonful, you'll experience a burst of flavors and textures that will leave you craving for more. Whether you're hosting a dinner party or simply looking to indulge in a comforting meal, this surf n turf chowder is the perfect choice.

Keywords: surf n turf, chowder, recipe, beef, shrimp.

Jeff's surf n turf chowder recipe details

Jeff’s surf n turf chowder recipe, recipe Rating: 4.7
Number of votes:118

While trying to find the right recipe for chowder, and to use some of the various (former) water-dwelling and land-dwelling species that were in my freezer, I combined from other Allrecipes concoctions and tweaked and added to create my own chowder. The hot sausage adds an amazing zing! This rivals any fish-house chowder that you’ll find! Soon to be world famous!
Ready in: 1 hour 15 mins

Ingredients

Serves: 12

• 2 links hot Italian sausage
• 3 tablespoons butter
• 3 cups chopped onions
• 6-8 mushrooms, sliced
• 2 stalks celery, chopped
• 4 (14 ounce) cans reduced sodium chicken broth
• 6 cups diced potatoes
• 3 pounds white fish, diced to 1/2 inch cubes, such as Amber-Jack or Cod
• 1/2 to 1 pound medium size shrimp; peeled, deveined and cut in half.
• 1 (14 ounce) can creamed corn
• 2 teaspoons Old Bay(R) Seasoning
• salt and pepper to taste
• 2 cups clam juice
• 1 cup flour
• 1 cup sour cream
• 3 (12 ounce) cans evaporated milk

Preparation method

Prep: 30 mins | Cook: 45 mins

1. Boil Italian sausage for 3-4 minutes and remove casings. Quarter them and cut to 1/4 inch pieces.
2. In a large stockpot, melt butter and saute sausage, onions, mushrooms and celery until tender.
3. Add chicken broth and potatoes, simmer 10-12 minutes.
4. Add fish and shrimp, simmer 10-12 more minutes.
5. Add creamed corn and seasonings.
6. Whisk the clam juice and flour together until no lumps exist; stir into chowder until it thickens. Stir in sour cream.
7. Remove from heat and stir in evaporated milk. Serve with buttermilk biscuits.