New England Seafood Chowder

After our Labor Day weekend in Mammoth and two very cold nights in the canyon we came back to really hot weather and sneezing, itchy throats and I”m like no. I decided  I wanted something warm and creamy with seafood in it.  So after some research I came across the top seafood chowder recipe on Google, the New England Seafood Chowder by Taste of Home.  There is a big possibly this is already on my blog but I have no recollection of it haha.  I left out the celery but kept all the ingredients the same and it was delicious!  Creamy, buttery and the cod, crab meat, shrimp, clams and the pimientos all came together with so much flavor.  This will be a fall recipe repeat for sure. :))  Very low calories too.  Put a dash of smoke paprika at the top of your bowl and you are set. 😉  I also used raw shrimp and diced them in half instead of can, which I’ve never heard of before but that’s what the recipe calls for.  I could totally go for some fresh toasted sour dough with this for dipping.

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  • 1 lb whitefish fillets (skin removed)
  • 2 lbs potatoes (peeled and cut into 1-inch cubes, about 5 medium)
  • 2 celery ribs (finely chopped)
  • 1 onions (large, chopped)
  • 3 tbsps all-purpose flour
  • 12 ozs evaporated milk
  • 2 cans clams (6-1/2 ounces each minced, undrained)
  • 6 ozs crabmeat (drained, flaked and cartilage removed)
  • 4 ozs shrimp (tiny, rinsed and drained)
  • 2 tbsps butter ? Tasty tip
  • 1 tbsp pimentos (diced)
  • 2 tsps salt
  • 1/2 tsp pepper
  • fresh parsley (Minced)

Directions

  1. Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
  2. Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
  3. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley. Yield: 14 servings (3-1/2 quarts).
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