Fisherman's Chowder Recipe

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Fisherman's Chowder

linda mcdougal

By
@lilacmemaw



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Ingredients

1 lb
bacon, cut in small pieces
1 tsp
paprika
1/2 c
chopped onion
1 c
potatoes, diced
1 can(s)
chopped clams with liquid, 6.5 ounces
1/4 c
white wine
1 c
imitation crab
1 c
shrimp, peeled and deveined
1 c
scallops, halved/quartered
1 tsp
salt
1/2 tsp
pepper
1
bay leaf
1/2 tsp
thyme
2.5 c
skim milk
1/3 c
instant mashed potatoes
any other shellfish you prefer

Directions Step-By-Step

1
In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked.
2
Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
3
Season with salt and pepper, bay leaf and thyme.
4
Stir in the milk and heat over low flame, stirring constantly.
5
Do not allow mixture to boil.
6
When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
7
Remove bay leaf and serve.
8
Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

About this Recipe

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy