beaucoup seafood chowder
INGREDIENTS
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1/4 pound of butter (1/2 cup, or one stick)
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2 medium onions, diced
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2 stalks of celery, diced
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1 potato (no more), diced
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about 3 cups chicken broth or water* – see notes below
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1 tablespoon each of dried basil, oregano, and celery salt
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2 tablespoons paprika
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1/2 teaspoon pepper
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1/4 teaspoon salt (optional, I leave it out)
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three dashes Tabasco sauce
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about 2 litres of milk – homogenized
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1 cup heavy cream
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1 lb (or more) white fish – such as haddock, cod or sole
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1 lb (or more) shellfish – fresh or frozen scallops or lobster. I strongly recommend using both scallops and lobster – I never use anything else. I use already-cooked lobster, and most often both my scallops and lobster have been frozen. Don’t
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For this recipe, I always use at least a pound of haddock and/or cod, a small package of frozen small-sized scallops and a can of frozen lobster knuckles and claws. The lobster has already been cooked. I think the sweet scallops and lobster really ma
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