Richard's Seafood Chowder

Sea scallops and cooked shrimp are featured in this sherry and cream based chowder with sweet onions, red potatoes, carrots and celery.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 360 Calories

Ingredients

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

Recipe Instructions

Step 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).

Step 2

Puree half of the mixture in a blender until smooth, then return to stock pot.

Step 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.