Richard's Seafood Chowder Recipe

Ingredients
<br>- 1 cup finely chopped onion
<br>- 4 teaspoons olive oil
<br>- 1 1/2 cups sherry
<br>- 1 cup minced carrot
<br>- 1 cup minced celery
<br>- 2 cups unpeeled, minced red potatoes
<br>- 4 tablespoons tomato paste
<br>- 1 pinch ground cayenne pepper
<br>- 3 cups 1% milk
<br>- 2 cups half-and-half
<br>- 1 pound cooked shrimp
<br>- 1/2 pound scallops
<br>- 2 cups clam juice
<br><p></p>Directions
<br>step 1: In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
<br>step 2: Puree half of the mixture in a blender until smooth, then return to stock pot.
<br>step 3: Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.
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Ingredients
- 1 cup finely chopped onion
- 4 teaspoons olive oil
- 1 1/2 cups sherry
- 1 cup minced carrot
- 1 cup minced celery
- 2 cups unpeeled, minced red potatoes
- 4 tablespoons tomato paste
- 1 pinch ground cayenne pepper
- 3 cups 1% milk
- 2 cups half-and-half
- 1 pound cooked shrimp
- 1/2 pound scallops
- 2 cups clam juice

Directions
step 1: In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
step 2: Puree half of the mixture in a blender until smooth, then return to stock pot.
step 3: Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

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