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  Recipe Home » Soups » Ellen's Seafood Chowder
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  Ellen's Seafood Chowder
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 556
Ingredients:
3 medium Onions, chopped
1 each Red Pepper, diced
4 medium Potatoes, peeled and cubed
4 cup Chicken Broth
6 cup Milk
4 tbsp Butter (or more)
4 tbsp Flour (or more)
1/2 lb Scallops (1/4" pieces)
1/2 lb "Sealegs" (artificial crab)
1 can Baby clams
2 tbsp Parsley
1/2 cup Dry Sherry
Black Pepper to taste
2 tbsp Green Peppercorns (optional)
Instructions:
Par-boil potatoes until tender and drain. In a 5 quart stock pot,
saute onions in butter together with the garlic, parsley, red pepper
and green peppercorns until onions are clear. Drain clams, and
reserve the juice. Add clams, crabmeat (cut in small chunks) and
scallops. Simmer until scallops loose their glassy appearance. Add
broth, clam juice, and potatoes, and bring to a boil. Combine
remaining butter and the flour in a saucepan to make beurre manie.
Remove a small amount of broth and whisk into the beurre manie. Add
milk to the chowder and bring to a simmer. Whisk in the
broth/butter/flour mixture a little at a time until desired
consistency is reached. Add sherry and pepper to taste. Simmer for 5
more minutes then serve garnished with a sprinkle of cayenne and a
sprig of parsley.
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