>From the Recipe Zaar website...
~~~~~
Seafood Chowder
30 min 15 min prep
6 servings
1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour or baking mix (I use buttermilk baking mix)
3 1/2 cups milk (or more if you like a thinner soup More milk can be added as
needed after soup is completed.)
2 cans condensed cream of potato soup (undiluted)
1 1/2 lbs shrimp or scallops or clams or crab (whatever you want your soup to
be I like to use shrimp, scallops and whole baby clams. I've even use)
chopped fresh parsley (to garnish)
1. Melt butter in 3-quart saucepan over low heat.
2. Saute' celery and onion until tender.
3. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir
until smooth.
4. Add milk and condensed soup and stir until piping hot.
5. Meanwhile clean and chop seafood as you like.
6. I usually halve the shrimp and then cut one half in half and leave
the other half whole.
7. If using extra large scallops I usually quarter them.
8. When soup is piping hot add seafood and stir on medium heat until
seafood is cooked through.
9. Serve in bowls topped with some fresh parsley along with some crusty
bread or oyster crackers and a nice salad.
~~~~~~~~~~
Rhonda G in Missouri
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