Ellen's Seafood Chowder

Title:
Ellen's Seafood Chowder

Yield:
6 Servings

Categories:
Soups,
Shellfish,
Fish




Ingredients:





     3 md Onions, chopped


     1    Red Pepper, diced


     4 md Potatoes, peeled and cubed


     4 c  Chicken Broth


     6 c  Milk


     4 tb Butter (or more)


     4 tb Flour (or more)


   1/2 lb Scallops (1/4" pieces)


   1/2 lb "Sealegs" (artificial crab)


     1 cn Baby clams


     2 tb Parsley


   1/2 c  Dry Sherry


          Black Pepper to taste


     2 tb Green Peppercorns (optional)






 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini