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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 9 |
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I could never decide which I preferred better, a bisque or a chowder. This was my attempt at combining them. Co-workers and family both went nuts for the result. Ingredients:
2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces) |
2 carrots, chopped small |
2 stalks celery, chopped small |
1/2 cup butter |
1 large onion |
1/4 cup flour |
1 cup clam |
1 cup bay scallop |
1 cup crabmeat (i use imitation) |
1 teaspoon salt (to taste) |
16 ounces half-and-half |
16 ounces whole milk |
1 cup clam juice (from canned clams) |
1 teaspoon parsley |
1 teaspoon thyme |
1 teaspoon worcestershire sauce |
1 teaspoon cayenne (adjusted for you heat preference) |
3 slices cooked bacon |
1 (6 ounce) can tomato paste |
Directions:
1. NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc -.
2. Melt butter in large pot over medium heat.
3. add all vegetables except potatoes and cook until onions are clear.
4. mix in flour.
5. slowly stir in dairy products until smooth.
6. add remaining ingredients and stir well.
7. keep on medium heat until soup starts to bubble.
8. reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.
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