Seafood Chowder

Name: Seafood Chowder
Ingredients: 1 lb. whitefish; 1 c. diced celery; 1 onion, chopped; 5 potatoes, peeled and cubed; 3 Tbsp. flour; 1/3 c. cold water; 2 cans (6 1/2 oz. each) minced clams (reserve liquid); 1 (4 oz.) can shrimp, drained; 1 (6 oz.) can crab, drained; 1 1/2 tsp. salt; 1/2 tsp. pepper; 2 Tbsp. butter; 1 (12 oz.) can evaporated milk; 1/2 jar pimento, drained

14 ingredients

8 steps

Ingredients

1 lb. whitefish
1 c. diced celery
1 onion, chopped
5 potatoes, peeled and cubed
3 Tbsp. flour
1/3 c. cold water
2 cans (6 1/2 oz. each) minced clams (reserve liquid)
1 (4 oz.) can shrimp, drained
1 (6 oz.) can crab, drained
1 1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1 (12 oz.) can evaporated milk
1/2 jar pimento, drained

Directions

1

In a 4-quart pan, cook fish in enough water to cover.
2

When fish flakes, remove with a slotted spoon.
3

Measure cooking liquid, add enough to make 4 cups.
4

In the liquid, cook celery, onion and potatoes until tender.
5

Make a paste with flour and cold water. Blend into chowder.
6

Cook until boiling.
7

Add reserved fish, clams with liquid, shrimp, crab, salt, pepper, butter, milk and pimento. Heat thoroughly.
8

Garnish with parsley.