Seafood Chowder-By Renette
Delicious mixture of seafood in cream base. Seafood lovers dream"I used this recipe as the base for my clam chowder to be served at a United Way soup fundraiser. People found me out for the recipe. I will post the revised recipe under clam chowder. This soup gets better as it simmers (used crock pot after cooking on stove) to allow roux to mellow and thicken." - mnaiken
Yield: 6 Ready in 1 hours
274 people trying soon
|1/2 cupFlour; add as required to make a roux|
|2 can (12 oz)Chicken broth|
|4 Potatoes; quartered|
|1 mediumOnion; chopped|
|4 slicesBacon; chopped into small pieces|
|2 12-oz cansClams; drained, minced or chopped|
|2 12-oz cansClams; undrained, minced or chopped|
|1 poundShrimp; deveined, cut in half|
|Salt; to taste|
|Pepper; to taste|
|2 pintsHeavy cream|
Seafood Chowder-By Renette Preparation
Mix butter and flour to make a roux. When throroughly blended, add milk to consistency if thin gravy. Add chopped onions and uncooked cut up pieces of bacon along with chicken broth and potatoes. Cook on medium until potatoes soft. Add clams and clam juice as well as any other seafood you want except shrimp. Simmer until consistency you desire. May add more milk or more roux if desired. Add heavy whipping cream and seasonings. The add shrimp. Continue to cook on medium heat until shrimp are pink throughout.
Taste great with Sourdough bread and Salad.
Taste great on a cold evening
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