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Mmmmm...
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1 medium |
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onion,
chopped (¾ to 1 cup) |
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1 Tbs |
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butter |
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2 cups |
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water or
fish stock (or 1 cup clam juice and 1 cup water) |
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2 cups |
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diced
potatoes |
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¾ cup |
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lobster meat
or shelled, deveined shrimp |
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¾ cup |
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(about 6
ounces) bay scallops or cut-up sea scallops |
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½ lb |
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haddock, cod
or flounder fillets |
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2 cups |
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light cream
or half and half cream |
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salt and
freshly ground black pepper to taste |
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chopped
fresh parsley |
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paprika |
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1 |
Saute onion in
butter in saucepan over medium -low heat until tender.
Add water or fish stock and potatoes. |
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2 |
Simmer until
potatoes are tender, about 10 to 12 minutes. Add more
water if needed. Cut seafood and fish into chunks. Add
to potato mixture. Heat just enough to cook seafood,
about 2 minutes. Stir in cream, salt and pepper. Heat;
taste for seasoning. |
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3 |
Ladle into bowls.
Sprinkle with fresh parsley and paprika |
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Servings: 6 |
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Cooking Tips |
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*Try adding more spices like
a bay leaf and a sprig of fresh thyme. |
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**If you prepare this a day
ahead, wait to add the cream; reheat the seafood in broth, then
stir in cream and heat through. |
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***If you prefer a creamy,
thick chowder, use a fork to stir about a half cup of water into
4 Tbsp. flour. Gradually add some of this to the chowder and
cook-stir until it is thickened to taste; you may not use all of
the flour mixture. |
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Recipe Source |
| Adapted
from Mystic Seaport's Seafood Secrets
Cookbook |