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Richards Seafood Chowder

A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.

Ingredients

    • 1 cup finely chopped onion
    • 4 teaspoons olive oil
    • 1 ½ cups sherry
    • 1 cup minced carrot
    • 1 cup minced celery
    • 2 cups unpeeled, minced red potatoes
    • 4 tablespoons tomato paste
    • 1 pinch ground cayenne pepper
    • 3 cups 1% milk
    • 2 cups half-and-half
    • 1 pound cooked shrimp
    • ½ pound scallops
    • 2 cups clam juice

Directions

  1. In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
  2. Puree half of the mixture in a blender until smooth, then return to stock pot.
  3. Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.