Key Largo Seafood Chowder - cooking recipe

Ingredients

1/4 cup diced green pepper (grilled pepper) (optional)
1/4 cup diced red pepper (grilled pepper) (optional)
1 tablespoon olive oil
2 1/2 teaspoons olive oil
1/2 cup diced onion
1/3 cup diced carrot
1/4 cup diced celery
6 3/4 cups water
1/3 cup cream, base
16 ounces chopped minced clams with juice
15 ounces diced tomatoes, drained
2 large white potatoes, peeled and diced (sweet potatoes) (optional)
1/4 cup clam base
1 5/8 teaspoons caribbean jerk seasoning
1/2 teaspoon cayenne pepper
8 ounces thawed drained peeled deveined shrimp (about 71-90 ct or baby shrimp, fresh or canned and drained)
8 ounces bay scallops, raw (30-40 ct)
1/4 cup sliced scallion

Preparation

In a large stockpot or dutch oven, saute onion, carrot and celery in oil over medium to high heat for 5 to 8 minutes; add peppers and saute until heated through.
Add water, cream soup base, clams with liquid, tomatoes, potatoes, clam base, jerk seasoning and cayenne pepper; bring to a boil, stir and cook for about 12 minutes or until potatoes are soft.
Add shrimp, scallops and scallions and cook, stirring occasionally for another 5 to 8 minutes.