Ingredients
- ½ cups Butter
- 2 Medium Onions, Diced
- 2 stalks Celery, Diced
- 1 Potato, Diced
- 4 cups Water Or Chicken Broth (approximately)
- 1 Tablespoon Dried Basil
- 1 Tablespoon Oregano
- 1 Tablespoon Celery Salt
- ½ teaspoons Pepper
- ¼ teaspoons Salt (optional)
- 2 Tablespoons Paprika
- 3 dashes Tabasco
- 1 pound (or More) White Fish Such As Haddock Or Sole
- 1 pound (or More) Fresh, Frozen Or Canned Crab, Shrimp, Scallops, Or Lobster (I Strongly Recommend Scallops And Lobster, And Would Use At Least Two Types Of Shellfish In Addition To The White Fish.)
- 1 cup Heavy Cream
- 8 cups Homogenized Milk (2 Litres)
Preparation
- For this recipe, I almost always use at least a pound of haddock, a small package of frozen small-sized scallops and a can of frozen lobster knuckles and claws. I think the sweet scallops and lobster really make this chowder.
To make:
- In a large Dutch oven, melt the butter and then sauté the onions and celery over medium heat – allow them to soften a little – just a few minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt (if using), paprika and Tabasco sauce. It will seem like a lot of spices, don’t worry.
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Full To Make : Click here
