Name: Richard's Seafood Chowder
Prep time: 25 min
Cook time: 25 min
Yield: 7
Ingredients: Finely chopped onion - 1 cup; Olive oil - 4 teaspoons; Sherry - 1 ½ cups; Minced carrot - 1 cup; Minced celery - 1 cup; Unpeeled, minced red potatoes - 2 cups; Tomato paste - 4 tablespoons; Ground cayenne pepper - 1 pinch; 1% milk - 3 cups; Half-and-half - 2 cups; Cooked shrimp - 1 pound; Scallops - ½ pound; Clam juice - 2 cups

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Richard's Seafood Chowder

1. Finely chopped onion - 1 cup

2. Olive oil - 4 teaspoons

3. Sherry - 1 ½ cups

4. Minced carrot - 1 cup

5. Minced celery - 1 cup

6. Unpeeled, minced red potatoes - 2 cups

7. Tomato paste - 4 tablespoons

8. Ground cayenne pepper - 1 pinch

9. 1% milk - 3 cups

10. Half-and-half - 2 cups

11. Cooked shrimp - 1 pound

12. Scallops - ½ pound

13. Clam juice - 2 cups

How to cook deliciously - Richard's Seafood Chowder

1. Stage

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).

2. Stage

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

3. Stage

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.