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Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Pam Petron
Added: Tuesday, November 27, 2007


4 - 5 medium red potatoes, cut into 1-inch cubes
1 c. chopped onion
1 c. sliced carrots
1 c. sliced celery
1 c. diced red bell pepper
2 cans (6 1/2 oz each) minced clams, drained, reserving clam juice
1 tbsp. butter or margarine
2 cans (14 1/2 oz. each) chicken broth
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 c. all-purpose flour
2 c. half-and-half
1 lb. fresh bay scallops
1 lb. frozen, cooked medium shrimp, thawed, rinsed and tails removed
Snipped fresh parsley

Cut potatoes into 1-inch cubes to measure 3 cups. Chop onion. slice carrots and celery. Dice bell pepper. Drain clams reserving clam juice. If clam juice does not measure 1 cup, add enough water to equal 1 cup. Melt butter in dutch oven over medium heat. Add onion; cook 3 minutes or until onion is tender. Add potatoes, carrots, celery, bell pepper, reserved clam juice, chicken broth, salt and black pepper. Bring to a boil; cover. Reduce heat and simmer 3 minutes or until potatoes are tender. Meanwhile, place flour in a small bowl and gradually whisk half-and-half into flour; whisk until smooth. Add clams, scallops, and shrimp to chowder; gradually whisk in flour mixture. Return to a boil; cook 2 minutes or until thickened, stirring constantly. Cover until ready to serve. Ladle soup into bowls and sprinkle with parsley.

Number Of Servings:
Number Of Servings:
12 (15 cups)




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