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  Recipe Home » Soups » Fisherman Chowder
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  Fisherman Chowder
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 310
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
1/2 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
re-heated in a crock pot or over very low heat.
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