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SOUPS
Narragansett Bay Seafood Chowder
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Narragansett Bay Seafood Chowder |
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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 |
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Adapted from Mystic Seaport's
Seafood Secrets Cookbook |
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