"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from THE SMYTH FAMILY TREE 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!

Contributor:  
Contributor:  
Jerry Smyth

Category:
Category:

Ingredients:  
Ingredients:  
2 large onions, chopped
1 large bell pepper, chopped
1 clove garlic, minced
1 tbsp. butter
1 tbsp. flour
1 large can (28 oz) tomatoes
1 qt. hot water
1 cups potatoes, peeled and sliced
1 large bay leaf
parsley
2 medium carrots, peeled and sliced
salt and pepper

Total of 2 pounds of the following (any combination) fish fillets (snapper, flounder, etc.) cut into 1inch cubes; crab meat or shrimp, peeled and deveined; a small can of clams and juice.

Directions:
Directions:
Saute onions, bell pepper and garlic in butter until soft. Add flour and cook for m2 minutes. Add tomatoes and cook another 5 minutes, stirring constantly. Add water; add potatoes and cook 15 minutes. Add bay leaf, salt, and pepper; simmer 30 minutes. Add fish, crabmeat, and shrimp about 15-20 minutes before serving.

Personal Notes:
Personal Notes:
Excellent chowder.

 

 

 

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