"The belly rules the mind."--Spanish Proverb

Grandma’s Seafood Chowder Recipe

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This recipe for Grandma’s Seafood Chowder, by , is from New Recipies, 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!

Christina Mowry


3 tablespoons plus 1/4 cup butter, divided
1 pound sliced fresh mushrooms
1/3 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
4 cups half-and-half cream
1-1/2 cups 2% milk
1 pound haddock fillets, skin removed, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
2 cups frozen peas (about 10 ounces)
3/4 cup shredded cheddar cheese
1 cup lump crabmeat (about 5 ounces), drained
1 jar (4 ounces) diced pimientos, drained
1 teaspoon paprika

1. In a 6-qt. stockpot, heat 3 tablespoons butter over medium-high heat. Add mushrooms; cook and stir 8-10 minutes or until tender. Remove from pot.

2. In same pot, heat remaining butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in cream and milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened.

3. Stir in haddock, shrimp, peas and sautéed mushrooms; cook 5-7 minutes or until fish just begins to flake easily with a fork and shrimp turn pink. Add cheese, crab and pimientos; stir gently until cheese is melted. Sprinkle servings with paprika.




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