Get this delicious and easy-to-follow Seafood Chowder recipe at Haute Farms.
Recipe Courtesy of: Cilla Kirt
1/2 cup butter
1 stalk celery, minced
1 small onion, minced
1/4 teaspoon cayenne pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
3 tablespoons flour
3 1/2 cups milk
2 cups of potato soup
1 1/2 lbs shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbs crab
Chopped fresh parsley (to garnish)
oyster crackers (optional)
Melt butter in 3-quart saucepan over low heat. Saute' celery and onion until tender. Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth. Add milk and potato soup and stir until piping hot.
Clean and chop seafood as you like. When soup is piping hot add seafood and stir on medium heat until seafood is cooked through. Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers.
I usually halve the shrimp and then cut one half in half and leave the other half whole. If using extra large scallops I usually quarter them.