Fisherman's Chowder

Recipe by Claudia Dawn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a heavy soup pot or kettle, brown the bacon for 5 minutes.
  • Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
  • Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
  • Season with salt and pepper, bay leaf and thyme.
  • Stir in the milk and heat over low flame, stirring constantly.
  • Do not allow mixture to boil.
  • When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
  • Remove bay leaf and serve.
  • Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.
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