Seafood Bisque Chowder

Name: Seafood Bisque Chowder
Ingredients: 2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces); 2 carrots, chopped small; 2 stalks celery, chopped small; 1/2 cup butter; 1 large onion; 1/4 cup flour; 1 cup clam; 1 cup bay scallop; 1 cup crabmeat (I use imitation); 1 teaspoon salt (to taste); 16 ounces half-and-half; 16 ounces whole milk; 1 cup clam juice (from canned clams); 1 teaspoon parsley; 1 teaspoon thyme; 1 teaspoon Worcestershire sauce; 1 teaspoon cayenne (adjusted for you heat preference); 3 slices cooked bacon; 1 (6 ounce) can tomato paste

19 ingredients

8 steps

Ingredients

2 cups russet potatoes (peeled and cubed 1/2-inch x 1/2-inch pieces)
2 carrots, chopped small
2 stalks celery, chopped small
1/2 cup butter
1 large onion
1/4 cup flour
1 cup clam
1 cup bay scallop
1 cup crabmeat (I use imitation)
1 teaspoon salt (to taste)
16 ounces half-and-half
16 ounces whole milk
1 cup clam juice (from canned clams)
1 teaspoon parsley
1 teaspoon thyme
1 teaspoon Worcestershire sauce
1 teaspoon cayenne (adjusted for you heat preference)
3 slices cooked bacon
1 (6 ounce) can tomato paste

Directions

1

NOTE: I list my favorite seafoos to add but have used many other types of seafood as well. Mussels, Fish, etc --.
2

Melt butter in large pot over medium heat.
3

add all vegetables except potatoes and cook until onions are clear.
4

mix in flour.
5

slowly stir in dairy products until smooth.
6

add remaining ingredients and stir well.
7

keep on medium heat until soup starts to bubble.
8

reduce heat and simmer for at least 1 hour. The longer you simmer, the better it gets, I go for 2 or 3 hours personally.