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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Seafood Chowder Recipe

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This recipe for Seafood Chowder is from Pam RN'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!


Category:
Category:

Ingredients:  
Ingredients:  
1L 18% cream
1lb butter
4 large potatoes (peeled and diced)
2 celery stalks, chopped
1 large carrot, peeled and chopped
1 large onion, chopped
2 cloves garlic, chopped
1lb bacon, course chopped
1 cup flour
salt/pepper
1 tsp. dill
5 cups hot fish stock
haddock, cut into 1" pieces
shrimp, cut into 1" pieces
scallops, cut into 1" pieces
lobster, cut into 1" pieces

Directions:
Directions:
1. In a small pan, create roux with butter, flour, and cream as needed. Keep warm.
2.In a large heavy pot, make fish stock: 1 heaping tbsp. in 5 cups water, whisk to mix and keep hot.
3. In a large heavy frying pan, cook bacon until med. crisp. Using a slotted spoon remove bacon, reserve drippings.
4. In drippings, sauté diced potatoes until browned lightly. Add carrots, onions, celery and dill. Sauté until tender. Remove with slotted spoon.
5. Add 500-700ml cream and the roux to fish stock until consistency is reached. Heat without boiling. Add vegetables as well.
6. Do not boil, stir in seafood. Cook 5-10 minutes until scallops opaque, shrimp turns pink, and fish flakes easily. Add bacon.
7. Add salt & pepper to taste. Serve immediately.

 

 

 

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