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Seafood Chowder Recipe

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This recipe for Seafood Chowder is from Earl's Cookbook, 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:  
2 strips bacon
1 medium onion, diced
1 stalk celery, finely chopped
2 garlic cloves, minced
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) bottle clam juice or
1 cup (250 mL) chicken stock
1 cup (250 mL) 35 % cream
8 oz (240 g) scallops
8 oz (240 g) raw medium-size shrimp, peeled and deveined
1 1/2 cups (375 mL) diced cooked potatoes
1 cup (250 mL) frozen or canned corn niblets
1 can (6 oz/180 g) crab
2 tbsp (30 mL) finely chopped fresh dill
1/2 tsp (2 mL) hot pepper sauce
Salt and pepper, to taste
Directions:
Directions:
Cook bacon in large saucepan until crisp; crumble and set aside. Drain all but 1 tbsp (15 mL) fat from pan. Add onion, celery and garlic; cook stirring until soft about 5 min.

Stir in flour until combined. Whisk in clam juice making sure there are no flour lumps. Add cream. Bring to a boil; reduce heat. Add scallops and shrimp; cook until scallops are opaque and shrimp is pink about 5 min. Add potatoes, corn and crab; heat through. Add dill, hot pepper sauce, salt and pepper. Serve sprinkled with bacon.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep Time 10 Min, Cooking Time 10 to 15 Min
Personal Notes:
Personal Notes:
Hearty enough to be a meal; serve with a crisp salad and crusty bread.

 

 

 

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