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Seafood Chowder (bc) Recipe

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This recipe for Seafood Chowder (bc) is from MammaJeans Recipes, 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 lb. large shrimp, peeled and deveined (save shells for stock)
1/2 lb scallops
1/2 lb monkfish
1/2 lb fresh lump crabmeat, picked over to remove shells
1/4 lb. butter
1 c. medium-diced carrots
1/2 c. med. yellow onion
1 c. diced celery
1 c. diced small white or red potatoes
1/2 c. corn kennels, fresh or frozen
1/4 c. flour
1 recipe seafood stock (see recipe for this)
1 1/2 T. heavy cream (optional)
2 T. minced parsly
salt and pepper taste
Directions:
Directions:
Cut shrimp, scallops and monkfish into bite-sized pieces and place them in a bowl with the crabmeat.

In a heavy bottomed pot, melt butter, add carrots, onions, celery, potatoes and corn and saute over med. heat for 15 minutes or until potatoes are barely cooked, stirring occasionally. Add the flour, reduce the heat to low and cook, stirring often, for about 3 minutes. Add the seafood stock and bring to boil. Add the seafood, reduce heat and simmer, uncovered for 7 - 10 minutes, until fish is just cooked. Add heavy cram, if desired, and parsley, salt and pepper to taste.

 

 

 

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