Title: Fihserman's Chowder
Categories: Soup Seafood
Yield: 6 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 |
| 1/3 | 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
reheated in a crock pot or over very low heat.