Gwen's seafood chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Minced onion |
| 2 | teaspoons | Olive oil or butter |
| ⅔ | cup | Dry sherry |
| ½ | cup | Chopped carrots |
| ½ | cup | Minced celery |
| 1 | cup | Diced red potato -- skins |
| Intact | ||
| 1 | cup | Clam juice or Fish Stock |
| 2 | tablespoons | Tomato paste |
| 1 | pinch | Cayenne pepper |
| 1½ | cup | Nonfat milk |
| 1 | cup | Half and half |
| ½ | pounds | Cooked shrimp meat |
| ½ | pounds | Bay scallops |
| ¼ | pounds | Red snapper fillets -- cut |
| Into 1/2\" pieces | ||
| Herbal salt substitute and | ||
| Pepper | ||
Directions
1. In a large stockpot over medium-high heat, saute onion in oil and sherry until soft. Add carrots, celery, and potato and saute 2 minutes.
2. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes). Puree half of the mixture in a blender until smooth, then return to pot.
3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops, and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.
Taste for seasoning and add salt substitute and pepper (if desired).
Recipe By : the California Culinary Academy From: Date: File