On Thu, 18 Jan 2007 12:51:20 -0500, "Reginald P. Smithers III"
wrote:

JohnH wrote:
On Thu, 18 Jan 2007 09:10:20 -0500, "Reginald P. Smithers III"
wrote:

JohnH wrote:
On Wed, 17 Jan 2007 19:32:12 -0500, Harry Krause
wrote:

The New York Times

January 17, 2007
Sea Sends Distress Call in One-Note Chowders
By MOLLY O’NEILL

Stonington, Me.

Snipped

Good story, Harry. Thanks for sharing. Now, like anyone else who reads it,
I'll be thinking of 'chowdah' all day and looking for a good recipe.

Anyone have one?
--
******************************************
***** Have a super day! *****
******************************************

John H
SEAFOOD CHOWDER

¼ pound bacon, diced
½ stick butter
2 stalks celery, sliced
½ large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, diced with skin on
1 8-ounce bottle Snow’s clam juice
¾ cup all-purpose flour
¼ pound raw shrimp, peeled and deveined
½ pound small scallops
1/3 pound fresh salmon, cut into 1-inch pieces
1/3 pound any white fish, cut into 1-inch pieces
12 ounces heavy cream
¼ dry white wine (such as Chardonnay)
½ tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste

Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add
butter. Sauté celery and onion in fat until translucent.
Add 2 cans of the broth and potatoes; cook until potatoes are tender.
Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir
until thickened.

Add thyme, parsley, and seafood. Cook until shrimp is pink and fish
flakes easily, about 5 to 6 minutes.

Add cream and wine and season to taste with salt and pepper. Heat
through. Serve with hot, crusty bread.

That one sounds pretty good also. Maybe I'll make a combination.
--
******************************************
***** Have a super day! *****
******************************************

John H
It is sinfully rich. I normally use Talipa for the white fish.

Thanks.
--
******************************************
***** Have a super day! *****
******************************************

John H