Fisherman's Chowder

Fisherman's Chowder

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linda mcdougal

By
@lilacmemaw


Rating:

★★★★★ 2 votes

Comments:

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

How to Make Fisherman's Chowder

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.

Printable Recipe Card

About Fisherman's Chowder

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



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