Thursday, December 1, 2011

Seafood Chowder

At this point it is getting cold, even here in Florida, so that means it is time to break out my soup recipes! This chowder is very simple and quick to make, and is a very hearty meal. I usually serve it with a loaf of hearty bread (like italian or cuban)and it is very filling.

4 oz clam juice
4 oz crab meat
8 oz chopped clams
7 oz chopped scallops
8 oz talapia
3 potatoes
1 medium onion minced
1 Tbl butter
3/4 cup sour cream
1 1/2 tsp thyme
1 1/4 tsp celery salt
2 cup heavy whipping cream
1 1/4 cup milk
1 tsp salt
1/2 tsp pepper
1 Tbl lobster bouillon (I use Better Than Bouillon found in the soup aisle)
Dried parsley

Peel and dice potatoes into medium size cubes and boil until tender.
Saute minced onions in the butter until translucent.
Add thyme and celery salt. Cook 1 more minute and remove from heat.
Place talapia into a large saucepan and pour whipping cream over it. Cover and bring to a boil.
Reduce heat and simmer slowly about 10 minutes or until the fish flakes easily.
Remove fish and add onions and scallops to the cream.
Bring to a slight boil, and then reduce heat again to simmer about 4 minutes until the scallops are opaque.
Flake fish and add it back into the pan along with the scallops, crab, clams, clam juice, bouillon, sour cream, salt, pepper, and milk.
Stir thoroughly until the bouillon is completely dissolved.
Add cooked potatoes and simmer another 5 minutes or until it is heated completely.
Serve into bowls and sprinkle with paprika and parsley.

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