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Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from Recipes To Remember...., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene Poirier (daughter of Beatrice "Roach" Poirier)
Added: Saturday, May 16, 2009


1 lb each haddock and lobster
1 cup water
1 cup diced potato
1/4 cup butter or margarine
1 stalk celery, chopped
1 onion, chopped small
2 T. flour
1 tsp. salt or to taste
tsp. pepper
2 cups light cream
pinch parsley
1 cup milk (Use at least 2 %)

Slice fillets into bite-size pieces; place in saucepan with water. Bring to a boil; reduce heat and simmer uncovered, for about 6 minutes or until fish flakes easily with a fork.

Remove fish with slotted spoon; set aside.

Add diced potato to water in the saucepan and cook, covered, for 5 to 6 minutes, or until just tender. You may need to add more water. Set aside, without draining.

In a large, heavy saucepan, melt butter, add celery, onion and seasonings. Fry until tender, for about 10 minutes; add flour, stirring over medium heat for 3 minutes, until mixture begins to bubble.

Meanwhile, in another saucepan, heat the cream and milk until hot (I put it in the microwave); do not allow to boil. Gradually add cream mixture to the flour mixture, stirring constantly until it begins to thicken, about 2 minutes.

Stir in potato and cooking water; add fish and lobster.

Return to the boiling point, and remove from heat.





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