Richard's Seafood Chowder
Description
Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.
Ingredients
•
1 cup finely chopped onion
•
4 teaspoons olive oil
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1 1/2 cups sherry
•
1 cup minced carrot
•
1 cup minced celery
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2 cups unpeeled, minced red potatoes
•
4 tablespoons tomato paste
•
1 pinch ground cayenne pepper
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3 cups 1% milk
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2 cups half-and-half
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1 pound cooked shrimp
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1/2 pound scallops
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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.