Richard's Seafood Chowder

Cooking Recipes Catalogue
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Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.

INGREDIENTS (for 7 servings):

PREPARATION:

  • In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
  • Puree half of the mixture in a blender until smooth, then return to stock pot.
  • Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.