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  Recipe Home » Soups » Fihserman's Chowder
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  Fihserman's Chowder
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 194
Ingredients:
1/4 lb Bacon cut in small pieces
1 tsp Paprika
1/2 cup Chopped onion
1 cup Diced raw potato
1 can (6.5-oz) chopped clams with liquid
1/4 cup White wine
1 cup Crab legs/imitation crab
1 cup Shrimp
1 cup Scallops halved/quartered
1 tsp Salt
1/2 tsp Pepper
1 Bay leaf
1/2 tsp Thyme
2 1/2 cup Skim milk
1/3 cup Instant mashed potatoes to thicken
Any other shellfish you like
Instructions:
In a heavy soup pot or kettle, brown the bacon with the
paprika, onion and potato, sauteing until potato and onions are
soft and bacon is cooked. Add the clams, wine, crab legs,
shrimp, scallops and nay 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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