"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Seafood Chowder Recipe

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

Kathy Landress
Added: Thursday, November 30, 2006


4 cups water
4 teaspoons clam base
4 tablespoons butter
1 large onion, chopped
4 large red potatoes, diced (unpeeled)
1 lb. tilapia or cod
1 lb. raw shrimp, peeled
1 can (10 or 14 ounce) whole baby clams
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 cups frozen yellow corn kernels
1/2 cup heavy cream or half-and-half
add salt to taste if needed

Dissolve clam base in water and set aside.
Melt butter in soup pot over medium heat. Add onions and cook for a couple of minutes until soft.
Add clam-broth mixture and increase heat. Add potatoes and fish, bring to boil, and cook for about 5 minutes. Add shrimp, canned clams(with juice), Worcestershire, thyme and pepper. Bring to boil and cook for about 5 minutes. Add corn and cook at slow boil until potatoes are tender. Add cream and serve.

Personal Notes:
Personal Notes:
If you can't find clam base, you can use lobster base. You should find it next to bouillon cubes in supermarket. You can make half the recipe for two people.




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