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Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joanne & Gene Morelli

Category:
Category:

Ingredients:  
Ingredients:  
cup butter
1 stalk celery, minced
1 small onion, minced
tsp. cayenne pepper
dried thyme
dried marjoram
3 tbsp. flour or 3 tbsp. baking mix (I use buttermilk baking mix)
3 cups milk (or more if you like a thinner soup. More milk can be added as needde after soup is completed).
2 cans condensed cream of potato soup (undiluted)
1 lbs. shrimp or 1 lbs. scallops or 1 lbs. clams or 1 lbs crab (whatever you want your soup to be.
chopped fresh parsley (to garnish)

Directions:
Directions:
Melt butter in 3-quart saucepan over low heat. Saute celery and onion until tender. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth. Add milk and condensed soup and stir until piping hot. Meanwhile clean and chop seafood as you like. I usually halve the shrimp and then cut one half in half and leave the other half whole. If using extra large scallops i usually quarter them. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through. Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.

 

 

 

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