FIHSERMAN’S CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/stews Microwave

Amount Measure Ingredient — Preparation Method
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1/4 lb Bacon cut in small pieces
1 t Paprika
1/2 c Chopped onion
1 c Diced raw potato
1 cn (6.5-oz) chopped clams
-with liquid
1/4 c White wine
1 c Crab legs/imitation crab
1 c Shrimp
1 c Scallops halved/quartered
1 t Salt
1/2 ts Pepper
1 Bay leaf
1/2 ts Thyme
2 1/2 c Skim milk
1/3 c Instant mashed
-potatoes to thicken
Any other shellfish you
-like

In a heavy soup pot or kettle, brown the bacon
with the
paprika, onion and potato, sauteing until potato
and onions are
soft and bacon is cooked. Add the clams, wine, crab
legs,
shrimp, scallops and nay other seafood or fish.
Season with
salt and pepper, bay leaf and thyme. Stir in the
milk and heat
over low flame, stirring constantly. Do not allow
mixture to
boil. When seafood and fish are thoroughly heated
through,
thicken chowder by adding instant potatoes. Remove
bay leaf and
serve. Chowder may be prepared ahead, refrigerated,
then
reheated in a crock pot or over very low heat.

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Popularity: 10% [?]