New England Seafood Chowder
Country
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
SERVINGS: 14
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound whitefish, skin and bones removed
- 1 cup diced celery
- 1 large onion, chopped
- 5 medium potatoes, peeled and cubed
- 3 tablespoons all-purpose flour
- 1/3 cup cold water
- 2 can (6-1/2 ounces each) minced clams, liquid reserved
- 1 can (4 ounces) tiny shrimp, drained
- 1 can (6 ounces) crabmeat, drained
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons butter
- 1 can (12 ounces) evaporated milk
- 1 tablespoon diced pimientos
- Minced fresh parsley
Directions:
In a large Dutch oven, place fish and enough water to cover. Cook over medium heat until fish flakes with a fork, about 10 minutes. With a slotted spoon, remove fish and bread into bite-size pieces; set aside.
Measure cooking liquid and add enough additional water to equal 4 cups. In the liquid, cook celery, onion and potatoes until tender. Combine the flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimientos. Heat through, stirring occasionally. Garnish with parsley. Yield: 3-1/2 quarts.