Seafood Chowder

READY IN: 1hr 5mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
  • Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
  • 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.
  • 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.
  • 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.
  • Stir in 1/4 cup parsley.
  • Serve with crusty loaves of Italian or French bread and herb butter, if you desire.
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