The Foodies Forum

NeuroAster

Special thanks once again to my online-friend http://profiles.yahoo.com/martionmanswife for sharing another delectable soup-recipe :) Take it away, Donna:

"Cajin White Seafood chowder..

YOU WILL NEED:

a 5 quart soup kettle..

3 cans of Campbells CHUNKY Clam Chowder.. ( is the cheat part)

1 Pint of Heavy Cream.. whole cream none of that fat free [explitive deleted] either cause it is nasty.

3 red potato diced

1 small onion , about 1/2 Cup, diced VERY SMALL

1/2 pound of Cooked Crisp Bacon Diced.

1 pound of cooked salad shrimp

1/2 pound of Sea Scollops, chop em into 4 pieces per each scollop

1 pound of Immatation Crab meat,
you can use real crab, however that is seriously spendy per pound, so I use the Immatation , unless I have fresh bay crab,, then I am cleanning it and use that in it.

2 Tins of small smoked Oysters , drain and set the liquid a side we need it earlier than the oysters.

and about 1/2 stick of Butter

2 to 4 tablespoons of Seasoned Pepper.. ( if you do not know what that is ask your grocer, it is in the Pepper area, is used in Dry rubs for BBQ, and it is about 5 bucks for a jar of it)

to start either cook the bacon up or buy that pre cooked stuff they have in the store, cook it up in the bottom of the soup pan and remove when crisp and dice and set a side .

into the bottom of the same pan put about a 1/2 a stick of butter and saute the onion until it is clear, chop up the bacon and add it to the onion, be careful do not burn the butter. this step can take a bit.

then once the onion and bacon are cooked add the Pepper, 2 tablespoons, add the shrimp and heat the shrimp until it is a very bright pink.. is ok to crisp it a little. Be careful not to burn the butter at this stage, add 1 teaspoon of oil if you have to to keep it from sticking.

then add about 2 Cups of COLD water to the pan to deglaze the pan. once the pan is deglazed take it off the heat and add as follows: Potatoes, scallops, the liquid from the oysters and then add just enough water to cover the potatoes and re heat and bring to a boil and cook the potatoes and scollops in the water, this takes about 25 minutes or until you can put a fork through the potatoes, the potatoes need to be firm not mush, so watch it and test em with the fork.

take it off the heat again and add the Chowder, stir it well and then add the pint of cream. ON MEDIUM HEAT warm this to a steam,, that is just until the the cream and water are just about to boil. If you hard boil it at this stage you will break the cream and we do not want that . stir it about every 2 minutes so until it is at the steam and then take it off the heat again.

Taste the broth, and add salt and more pepper if you like it spicey, I do so I add 2 more tablespoons of pepper. Now add the oysters and the crab. stir them into the broth and then simmer the soup for about 5 more minutes until the oysters are heated through. if you boil it now the oysters will be tough and nasty.. you want to simmer this on Medium heat , do not bring to a boil. once the rest is warmed serve, should not take more than 5 minutes to warm through.

I serve this with a crusty french bread, that I toast in the oven.

Now here is a twist, the left overs are thickened with a white sauce and served over pasta with a nice parm the next day. is really good ."

So is my online-friend http://profiles.yahoo.com/martionmanswife awesome or what?

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