October 27, 2009

Seafood Chowder

Seafood Chowder   (my version)
1/2 stick butter
2-3 ribs of celery diced
1/2 cup sweet onion (more if you like, diced or sliced)

Sautee the vegetables for a few minutes then add:

6-8 diced medium sized potatoes 
water just to cover potatoes

Allow this to slow boil until the potatoes are soft but not mushy. While the veggies are cooking, get your seafood ready.

1+ lb.  Crabmeat   (real or imitation crab.... cut into bite sized pcs.)
2 cans Whole Baby Clams  (You'll find this in the tuna fish isle, but fresh clams are good too.)

I also added a small amount of lobster. You can add whatever seafood your family likes: shrimp, scallops, haddock etc. Be sure that the seafood is cooked through, especially if you add raw meat!

At this point I add and stir in a little more butter and turn down the heat. The water should be just barey enough to cover the veggies and meat.... and if not, that is ok.

Add 1 quart of LIGHT cream    (You can use evap. milk, non-fat, high fat, totally your preference!)

Gentlely stir and add a little salt & pepper if you'd like. If this is too thick or you feel that you need extra liquids, add either water or milk products. I like to make chowders earlier then the meal I'm serving it at so the flavors have time to meld together!

I put my chowder in a crock pot to keep warm for a few hours. It was thick enough to serve in bread bowls and delicious enough that the guy all wanted seconds and some had thirds!
Whether you make your own bread bowls or buy them at the bakery, this meal will wow  everyone! Take the time to enjoy your family as you enjoy this meal!

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