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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Seashore Chowder Recipe

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This recipe for Seashore Chowder is from The Matthews Family 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:  
6 slices bacon, cut into 1 inch pieces
2 cups new red potatoes, cut into 1/2 inch cubes
1/2 cup onion, diced
1/2 cup celery, diced
3 Tbsps butter
3 Tbsps all purpose flour
3 cups milk
1 lb shrimp, shelled and cut in half lengthwise
1 lb scallops, muscle removed and cut in half lengthwise
2 tsps basil leaves (dried)
pinch of cayenne pepper
1/4 cup fresh parsley, chopped
Directions:
Directions:
In a large pot cook bacon until crispy. Remove from the pot and set aside. Fry onions and celery in the bacon drippings until softened. Add the potatoes and stir until the potatoes are coated in the bacon drippings and slightly softened. Remove the vegetables from the pot. in the same pot, melt the butter and whisk in the flour. Cook for a couple minutes, then start whisking in the milk. Once completely combined add back the bacon and vegetables. Bring to a simmer. Add the seafood, the basil leaves and the cayenne. Cook until the potatoes and seafood are cooked through. Garnish with the parsley.

 

 

 

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