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Richard's Seafood Chowder

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Recipe Summary Richard's Seafood Chowder

A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.

Ingredients | Richards Bay Airport Contact Details

1 cup finely chopped onion

4 teaspoons olive oil

1 ½ cups sherry

1 cup minced carrot

1 cup minced celery

2 cups unpeeled, minced red potatoes

4 tablespoons tomato paste

1 pinch ground cayenne pepper

3 cups 1% milk

2 cups half-and-half

1 pound cooked shrimp

½ pound scallops

2 cups clam juice

Directions

In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).

Puree half of the mixture in a blender until smooth, then return to stock pot.

Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.

Info | Richards Bay Airport Contact Details

prep: 25 mins cook: 30 mins total: 55 mins Servings: 7 Yield: 6 -8 servings

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