Seafood Chowder

Amy Herald

By
@Meave

My kids adore this stuff.


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Comments:

Serves:

8-10

Prep:

30 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 lb
cooked & crumbled bacon
2 Tbsp
reserved bacon drippings
1/2 c
sliced green onion
3 c
potatos, peeled and cubed
1/2 tsp
paprika
4 c
chicken broth
8
whole pepper corns
1
bay leaf
1 lb
fresh or frozen white fish, baked and flaked
12 oz
shrimp, peeled & deveined
1 pkg
real or imitation crab meat, minced
1/4 c
1/4 cup flour
1 qt
half & half or whole milk
1/4 c
fresh chopped parsley (optional)
1 c
shredded cheddar (optional)
1 c
oyster crackers (optional)

Directions Step-By-Step

1
Add bacon grease, chicken broth, and potatoes to pot.
2
Wrap pepper corns and bay leaf in a cheese cloth or tea ball and add to pot.
3
Bring to a boil; reduce heat and simmer for 25 minutes, or until potatoes are just tender. Drain off all but 1 or 2 cups of broth.
4
Remove bay leaves and peppercorns.
5
Shake flour and 1/2 cup half & half in a container with a tight fitting lid and shake until smooth add to broth in saucepan along with remaining milk. Cook over medium heat and stir constantly until the mixture is thickened.
6
Add shrimp, fish, crab, green onion and bacon to soup. Cook on med-low heat, just until heated through and shrimp is cooked and has turned pink. Sprinkle with paprika.
7
garnish with fresh parsley, cheddar cheese and oyster crackers.

About this Recipe

Course/Dish: Fish, Fish Soups, Cream Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom