Seafood Chowder

READY IN: 1hr 5mins
Bergy
Recipe by Sue Lau

Hearty and comforting, this goes great with a French baguette spread with some herb butter!

Top Review by Bergy

OOOH lala this is a perfect seafood chowder especially the way it was cooked by derf - the seafood went in at the last minute and I have to say it was perfect Thanks Sue & Derf for a taste sensation

Ingredients Nutrition

Directions

  1. Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
  2. Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
  3. Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
  4. Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
  5. Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
  6. Stir in 1/4 cup parsley.
  7. Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

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