Gwen's seafood chowder

6 Servings

Ingredients

Quantity Ingredient
2 cups Minced onion
2 teaspoons Olive oil or butter
⅔ cup Dry sherry
½ cup Chopped carrots
½ cup Minced celery
1 cup Diced red potato -- skins
Intact
1 cup Clam juice or Fish Stock
2 tablespoons Tomato paste
1 pinch Cayenne pepper
1½ cup Nonfat milk
1 cup Half and half
½ pounds Cooked shrimp meat
½ pounds Bay scallops
¼ pounds Red snapper fillets -- cut
Into 1/2\" pieces
Herbal salt substitute and
Pepper

Directions

1. In a large stockpot over medium-high heat, saute onion in oil and sherry until soft. Add carrots, celery, and potato and saute 2 minutes.

2. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes). Puree half of the mixture in a blender until smooth, then return to pot.

3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops, and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.

Taste for seasoning and add salt substitute and pepper (if desired).

Recipe By : the California Culinary Academy From: Date: File

Related recipes