Sunday, February 04, 2007

Seafood Chowder

Angela had a sleepover and spent the day with us, and while she was entertaining Ryan (playing Age of Mythology with him) I kicked out a pretty good seafood chowder. Hey, something I made that I've not already done...I've been re-making a lot of the previous stuff lately, as this has been going for a little while now. :)

  • 1 1/2 cups milk
  • 1 (8 ounce) cream cheese
  • 2 cloves garlic, minced
  • 1 cup chopped green onions
  • 1 cup diced carrots
  • 1 cup whole kernel corn
  • 1 1/2 cups chopped potatoes
  • 1/2 cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon marjoram
  • 1/2 pound white fish fillets
  • 1/2 pound shrimp
  • 1/2 pound bay scallops
  • 1/2 pound crab meat
  • 1 can chopped clams

  1. Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in green onions, carrots, corn, potatoes, parsley, and remaining milk. Season with the spices. Simmer 25 minutes. Do not boil.

  2. If you need to thicken the chowder, finely grate a small potato and add in for starch.

  3. Mix the shrimp, scallops, crab meat, and clams, and continue cooking 10 minutes, or until seafood is opaque.

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