Seafood Chowder Recipe #28196
Hearty and comforting, this goes great with a French baguette spread with some herb butter!
by Sue L
1¼ hours | 20 min prep
SERVES 6 -8
- 2 tablespoons butter or margarine
- 2 medium onions, finely chopped
- 1 medium carrot, thinly sliced
- 2 celery ribs, thinly sliced
- 1 red bell pepper, diced
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 3/4 cup dry sherry
- 2 1/2 cups chicken broth
- 2 cups diced potatoes
- 3 1/2 cups canned tomatoes, drained and chopped,liquid reserved
- 1 bay leaf
- 2 teaspoons sweet paprika
- 2 teaspoons chili powder
- 1/4 teaspoon celery seed
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 lbs shrimp, peeled and deveined
- 12 ounces bay scallops
- 6 ounces lump crabmeat or imitation crabmeat, cut into chunks
- 1/4 cup chopped fresh parsley
- 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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5 stars