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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Guthrie's Seafood Chowder Recipe

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This recipe for Guthrie's Seafood Chowder is from Food from the Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Carrot, Peeled, Diced Coarsely
1/2 Stalk Celery, Diced Coarsely
1 Small Onion, Minced
1 Clove Garlic, Minced
1 Qt 1/2 and 1/2
1 (46 oz) Can Clam Broth
2 Medium / Small Potatoes, Peeled, Cubed
1/2 Bunch Scallions, Chopped
1/8 tsp. Seasoned Pepper
1 Small Bay Leaf
1/8 tsp. Seafood Seasoning
1/2 tsp. Fresh Chopped Basil
1/2 lbs. Clams, Chopped
1/2 lbs. White Ocean Fish (Pollock)
1/2 lbs. Shrimp
1/8 lbs. Butter
1/4 lbs. Flour

Directions:
Directions:
In skillet with a little hot oil, saute carrots, onions, celery, garlic until brown. In large soup pot combine 1/2 and 1/2, clam broth and potatoes; bring to a boil. Add scallions, salt, pepper, bay leaf, seafood seasoning and basil. Simmer.

Poach clams, fish and shrimp. Reserve poaching liquid and add to soup pot. Whisk in roux until mixture is smooth and thickened. Add seafood.

For Roux: Melt butter and flour stirring constantly. Simmer for at least 10 minutes or longer if time permits.

Poaching: In large saucepan, cover seafood with water and boil until just done.

 

 

 

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