Home-made Seafood Chowder

This is what our New Year's Day supper looked like. It tasted even better than it looks. I wish I could have shared some with you, but I will share our recipe instead, if you are interested. It's very easy to make. We had purchased the lobster meat frozen at our local farmers market for $10.00 and it was all claws and knuckle meat only. We got the scallops there, too.

It was perfect meal to end a perfect first day in 2010.
Bon appetite.


Seafood Chowder

Ingredients:

• 8 oz. scallops, thawed if frozen, chopped if large
• 8 oz. lobster meat, thawed if frozen
• 6 to 8 20/24 size shrimp, cooked, peeled and chopped into 4 pieces each
• 5 slices bacon, chopped into ½ inch pieces
• 1 onion, diced
• 1 cup diced peeled potatoes
• 1/4 cup chopped celery
• 3 mushrooms, diced
• 1/4 cup diced carrot
• 1 cup fish, vegetable or chicken stock
• 1/4 cup flour
• 1/8 tsp. white pepper
• 1/4 tsp. dried marjoram
• 2 cups skim milk
• ½ cup cream
• 1 cup frozen corn
• 1 cup white wine (optional, reduce milk if using)

Preparation:

In large stockpot, cook bacon until crisp; remove from pan, drain on paper towels, and set aside. In drippings, place scallops and cook for 3-4 minutes until opaque. Remove scallops from pot and set aside.

In drippings in pot, add onion, potatoes and celery and cook for 3-4 minutes. Add stock and bring to a boil; reduce heat, cover, and simmer for 8-10 minutes until potatoes are tender.

In medium bowl, combine flour, marjoram, pepper, milk, cream and mix with wire whisk until blended. Add to pot along with corn and bacon and bring to a simmer. Cook over medium heat for 12 minutes, stirring often, until soup has thickened and vegetables are tender. Add cooked scallops, lobster and shrimp and simmer for 3-4 minutes until the seafood is thoroughly heated.

4 servings

Adapted from recipe found here.