Fisherman's Chowder

★★★★★ 2 Reviews
lilacmemaw avatar
By linda mcdougal
from cordova, TN
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Ingredients

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

How To Make

  • 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.

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