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New england seafood chowder

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Ingredients/Components

boned whitefish - 1 lb
diced celery - 1 c
large onion, chopped - 1 item
medium potatoes, cubed - 5 item
all-purpose flour - 3 Tbsp
cold water - 1/3 c
cans minced clams - 2 1/2
can shrimp, drained - 1 oz
can crabmeat, drained - 1 oz
salt - 2 tsp
pepper - 1/2 tsp
butter - 2 Tbsp
can evaporated milk - 1 oz
jar pimento, drained - 1/2 item
fresh chopped parsley - 1 item

How to make new england seafood chowder:

In large Dutch oven place fish and enough water to cover. Cook over medium heat until fish flakes with a fork. With a slotted spoon remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough to equal 4 cups. In the liquid, cook celery, onion and potatoes until tender. Combine flour and water to make a paste. Stir into chowder. Cook and stir until mixture boils. Add fish, clams (with liquid), shrimp, crabmeat, salt, pepper, butter, milk and pimento. Heat thoroughly, stirring. Garnish.

Recipe categories: Soups & stews, Chowders, Cod.

Rating:

3.2

Average rating: 3.2, total votes: 9

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