On 1/10/2013 1:24 PM, Silvar Beitel wrote:
>
> Seafood stock (i.e. the saved canned juices)
> Milk
> (Raw) Seafood, cut into bite size (White fish, salmon, shrimp, bay
> scallops, shark, whatever floats your boat)
> Onion, roughly diced
> Carrot, finely diced
> Celery, finely diced
> (sometimes) Red Bell pepper, medium dice
> Fennel bulb, sliced
> Some of the fennel fronds for garnish
> Potatoes, cut into bite size
> Butter
> Seafood seasoning (e.g. Old Bay)
> (optional) cayenne
> Salt and pepper (white, if you're a purist)
> Cream
>
> Soften the vegetables (except potatoes) in butter in a large pan. Add
> the potatoes and cook until slightly tinged with brown. Add the
> seafood stock and cook until potatoes are soft (enough for you). Add
> milk and bring to a soft boil. Add seafood and seasonings and simmer
> a few minutes until seafood is cooked through. Remove from heat and
> stir in some cream at the end for some additional, ah, creaminess.
>
> Served with homemade partial whole-wheat (oxymoron?) rolls.
> Outstanding.
>

Sounds delicious to me! I'd serve it in hollowed out toasted "bread
bowls". I just saw a recipe for seafood chowder served that way in a
recent catalog.

I always serve my potato-leek soup in small toasted sourdough bread
bowls. It's one of my signature dishes.

http://www.recfoodcooking.org/sigs/J...d%20Bowls.html

or

http://tinyurl.com/bx748j2

Jill

Jill