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Nova Scotia Seafood Chowder Recipe

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This recipe for Nova Scotia Seafood Chowder, by , is from Cindy'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!

Cindy Davenport


3 tablespoons butter
3 ribs celery, thinly sliced
2 onions, chopped
1/2 teaspoon salt
1/2 sweet paprika
1/4 teaspoon cayenne pepper
3 tablespoons all-purpose flour
1-1/2 cups seafood stock
1 bottle clam juice
2 yellow-fleshed potatoes, peeled and cubed
12-ounce haddock fillet, or cod, cut into 2-inch chunks
12-ounce sea scallops, halved horizontally
1 can frozen lobster meat, thawed and drained or 2 lobster tails
1 bag uncooked shrimp, shells off
3 cups 10% cream
1/4 cup chopped fresh parsley

In Dutch oven, melt butter over medium heat; fry celery, onions, salt, paprika and cayenne pepper, stirring occasionally, until softened, about 6 minutes. Stir in flour; cook, stirring constantly, for 1 minute.

Stir in seafood stock, and clam juice, scraping up any brown bits on bottom of pan. Add potatoes, bring to a boil. Reduce heat and simmer, covered and stirring occasionally, until potatoes are tender, about 15 minutes.

Stir in haddock or cod, scallops, shrimp, and lobster; bring to a boil. Reduce heat and simmer for 5 minutes. Stir in cream and parsley. Stir until heated through, about 2 minutes.

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