Title: Fisherman Chowder
Categories: Soup Seafood
Yield: 1 Servings
| 1/4 | lb | Bacon cut in small pieces |
| 1 | ts | Paprika |
| 1/2 | c | Chopped onion |
| 1 | c | Diced raw potato |
| 1 | cn | (6.5-oz) chopped clams |
| | | With liquid |
| 1/4 | c | White wine |
| 1 | c | Crab legs/imitation crab |
| 1 | c | Shrimp |
| 1 | c | Scallops halved/quartered |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | | Bay leaf |
| 1/2 | ts | Thyme |
| 2 1/2 | c | Skim milk |
| 1/2 | c | Instant 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 re-heated in a crock pot or over very low heat.