Carols Favorite Seafood Chowder |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Spicey chowder that warms the tongue and the body. Ingredients:
1/2 pound bacon, finely chopped |
1 cup chopped yellow onions |
1 cup chopped celery |
1 cup diced carrots |
3 bay leaves |
1/2 cup flour |
1 pound white potatoes, peeled and diced |
4 cups fish stock |
2 cups cream (or substitute evaporated milk and milk mixture) |
1 pound shrimp |
1 pound scallops |
1 pound fish filets |
2 tablespoons chopped parsley |
2-3 cloves garlic, finely minced |
1 tablespoon zatarain’s liquid crab boil |
salt and pepper |
Directions:
1. Cook fish in 4-5 cups seasoned water until near done. Add shrimp and scallops and continue cooking until all seafood is done. Retain liquid stock for use in the chowder.
2. Peel and devein shrimp. Set shrimp, scallops and fish aside for later use.
3. In a heavy stock pot, over medium-high heat, cook bacon until crisp.
4. Stir in the garlic, parsley, onions, celery, and carrots. Season the vegetables with salt and pepper. Cook until the onions turn clear.
5. Stir in the flour and cook for 2 minutes. Stir in the fish stock
6. Add the potatoes and bay leaves
7. Bring the liquid up to a boil and reduce to a simmer. Simmer the mixture until the potatoes are fork tender.
8. Add the seafood and the Zatarain’s Liquid Crab Boil.
9. Add the cream and bring up to simmer. Re-season with salt and black pepper if needed.
10. Serve hot.
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