Richard's Seafood Chowder

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


  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.

05/11/2018
Richard's Seafood Chowder, recipe PT15M PT1H 5 455 calories

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