Fisherman'S Chowder

Name: Fisherman'S Chowder
Ingredients: 1/4 lb bacon, cut in small pieces; 1 teaspoon paprika; 1/2 cup chopped onion; 1 cup diced raw potato; 1 (6 1/2 ounce) can chopped clams, with liquid; 1/4 cup white wine; 1 cup crab legs or 1 cup imitation crabmeat; 1 cup shrimp; 1 cup scallops, halved/quartered (Any other shellfish you like); 1 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf; 1/2 teaspoon thyme; 2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk); 1/3 cup instant mashed potatoes, to thicken

15 ingredients

9 steps

Ingredients

1/4 lb bacon, cut in small pieces
1 teaspoon paprika
1/2 cup chopped onion
1 cup diced raw potato
1 (6 1/2 ounce) can chopped clams, with liquid
1/4 cup white wine
1 cup crab legs or 1 cup imitation crabmeat
1 cup shrimp
1 cup scallops, halved/quartered (Any other shellfish you like)
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf
1/2 teaspoon thyme
2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk)
1/3 cup instant mashed potatoes, to thicken

Directions

1

In a heavy soup pot or kettle, brown the bacon for 5 minutes.
2

Add the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked.
3

Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
4

Season with salt and pepper, bay leaf and thyme.
5

Stir in the milk and heat over low flame, stirring constantly.
6

Do not allow mixture to boil.
7

When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
8

Remove bay leaf and serve.
9

Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.