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Title: Fisherman's Chowder
Categories: Chowder Shellfish Main
Yield: 6 Servings

1/4lbBacon cut in small pieces
1tsPaprika
1/2cChopped onion
1cDiced raw potato
1cn(6.5-oz) chopped clams with liquid
1/4cWhite wine
1cCrab legs/imitation crab
1cShrimp
1cScallops halved/quartered
1tsSalt
1/2tsPepper
1 Bay leaf
1/2tsThyme
2 1/2cSkim milk
1/3cInstant mashed potatoes to thicken
  Any other shellfish you like

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

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