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Soups/Salads  
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Soups/Salads
Eleanor's Seafood chowder  
Share & Win Recipe
June 2010
MONTHLY WINNER 

Eleanor

to tasteSalt and pepperto taste
1Can of evaporated milk1
2 tbspButter25 ml
3 cupsMilk 750 ml
1Can of baby clams 1
1/2 cupWater125 ml
1 1/2 cupsMix of Seafood (salmon, scallops, cod, lobster etc.).680 kg
1Medium onion (Finely chopped)1
3-4Peeled and cubed medium potatoes3-4
1/3 cupChopped chives 80 ml




Directions
Peel and dice potatoes. Drain clams and put the juice into a large pot that will cook the chowder. Put potatoes into the pot with the clam juice, water and boil until nearly cooked. Add the evaporated milk and let sit while you are frying up the seafood and other ingredients.

Heat two tablespoons of butter and fry up the drained clams, fry for about 7 minutes then add the finely chopped onions and cook until onions are translucent. Chop up your mixture of seafood and add to the clams, onion and butter. Saute until fish is cooked (save all the juices).

Add all ingredients with the juices to the large pot. Add milk. Boil gently for about 40 minutes. Turn off and let sit. Flavor and thickness improves the longer you let it sit and cool. Reheat when you are ready to serve.




This potato recipe is brought to you courtesy of Eleanor Smallman.

 
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I love seafood chower.
     - John

 
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