Fisherman chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Bacon cut in small pieces |
| 1 | teaspoon | Paprika |
| ½ | cup | Chopped onion |
| 1 | cup | Diced raw potato |
| 1 | can | (6.5-oz) chopped clams |
| With liquid | ||
| ¼ | cup | White wine |
| 1 | cup | Crab legs/imitation crab |
| 1 | cup | Shrimp |
| 1 | cup | Scallops halved/quartered |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Bay leaf | |
| ½ | teaspoon | Thyme |
| 2½ | cup | Skim milk |
| ½ | cup | Instant mashed potatoes to |
| Thicken | ||
| Any other shellfish you | ||
| Like | ||
Directions
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 re-heated in a crock pot or over very low heat.