Seafood Chowder

Here is a recipe for Seafood Chowder that will make for a very filling one pot meal.

Kind of food: Main course/ Appetizer/Soup
How long: 20 – 30min
Makes: 2-3quarts
Pots and Pans: One stock pot

Ingredients:
1 Lb Shrimp (uncooked)
1 Lb Tuna
1 Lb Orange Roughy
1 Lb Salmon
1 Lb Scallops
1 medium Onion
1 Tbsp garlic crushed
2 large cans of fat free chicken broth
1 Stalk Bok choy
1 Pint heavy cream
1 Pint evaporated milk
Salt and pepper according to requirement
1 tsp Paul Prudhommes Cajun Spice
1 stalk celery
2 Lbs red potatoes peeled & cubed into small pieces

How to make:
Cut fish fillets in 1-1/2 inch cubes. Saute onion, and celery in fat until tender. Do not brown them. Add broth, bok choy, potatoes and seasonings. Cover and simmer until potatoes are tender (about 10 minutes). Add fish and other seafood and simmer about 5-10 minutes. Add undiluted evaporated milk and cream. Heat gently to blend flavors and do not boil.  Boiling chowder may curdle it.  Adjust seasoning.  This chowder can be thickened using corn starch if desired.

Serving Tips: Sea food chowder can be served with ciabatta bread/french baguette.  It can be served in bread bowl for a very fancy appeal.

How to make a bread bowl: Warm up a Kaiser roll or any bread roll that is at least 10″ in diameter in a microwave for 10 seconds or in a oven covered with foil to make it soft.  Using a sharp knife make an incision one inch from the outer edge and atleast one inch deep.  Follow this incision and draw it into a circle one inch deep. Tear open the inner circle that you drew with the knife and scoop out as much bread you want to create a deep bowl.

Ingredients credits: Steve Callahan

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