Ingredients
- 1 potato (diced raw)
- 1 bay leaf
- 1 potatoes to thicken any other shellfish you -like
- 3/8 instant mashed
- 1/4 bacon in (cut pieces)
- 600 ml skim milk
- 140 gr crab legs
- 130 gr scallops (halved)
- 130 gr shrimp
- 60 gr onion (chopped)
- 60 ml wine (white)
- 3 gr salt
- 2 gr paprika
- 1 gr pepper
- 1 gr thyme
In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.