Richards Seafood Chowder

A rich tasting seafood chowder that can be served as a main dish, with a green salad and hot bread.

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.

Per Serving: 360 calories; protein 26.5g; carbohydrates 30.7g; fat 12.8g; cholesterol 170mg; sodium 827.2mg.

The name of “stew” can refer to both a food and a cooking method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it does have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.