entioned in the list. The recipe editor can be a pain
Mix milk and soup together. Bring to a simmer.
Meanwhile, bring a pot of salt water to a boil. Drop your favourite seafood blend into the water and cook until the shrimp go from translucent to pink, about 2 to 4 minutes. Drain.
Add seafood to potato chowder and simmer on low for 15 minutes to half an hour to blend flavours. Serve piping hot with fresh crusty bread.
Heat oil in a large saucepan over medium-high heat. Cook bacon for 5 mins, or until brown. Add onion and garlic. Cook for 5 mins, or until onion softens. Add flour and stir until combined. Gradually add milk, stock and potato, stirring. Bring to a boil, reduce heat and simmer, uncovered, for 7-10 mins, or until sauce thickens.
Add corn and seafood mix. Cook for 5 mins, or until seafood is just cooked. Remove from heat. Season.
Ladle soup into bowls. Garnish with chives.
he bag of frozen mixed seafood in the frozen food section
he rest.
Chop the seafood in a food processor.
br>Stir garlic, thyme, pepper, seafood seasoning, and paprika into the
Cook celery,potatoes,onions in 2 1/2 to 3 cups water.cook al dente.
do not drain.
When vegies are done----.
add campbels chunky clam chowder,sea food meat,shrimp,milk,1/2 and 1/2 ,extra clams.
Heat fully.Serve in bowl.
Garnish with extra pat of margarine,sprinkle old bay,pepper and a sprinkle of chives.
Make stock.
Keep liquid and discard meat and onion.
Heat liquid and add potatoes.
Cook gently until tender.
Add onions and simmer 5 minutes.
Add fish/seafood gently simmer 10 minutes or until cooked through.
Add evaporated milk and butter.
S& P to taste.
Serve w/ common crackers or oyster crackers.
*If you have access to a fish rack and bones, make fish stock in place of chicken.
add celery and a carrot to this stick along w/ the onion.
Saute in large kettle bacon and onion.
Add liquor from cans of seafood, potatoes and water.
Cook about 10 minutes, until potatoes are tender.
Just before serving, add clams or other seafood, 2 cups milk, salt and pepper.
Heat to boiling, stirring occasionally.
Serve immediately.
Makes 6 servings.
stirring often; cook until the seafood is just cooked through, about
hrimp, scallops and whatever other seafood you are using.
Cook
ike.
Add seafood and cream. Heat till seafood is warmed through
hile cooking, wash and prepare seafood by cutting into bite size
Shell and devein shrimp.
Cut up.
Cut up fennel bulb and tops.
Cook in margarine with onion until tender. Stir in flour, then next 5 ingredients. Cook and stir until thick and bubbly. Stir in vegetables and seafood. Cook and stir 2 to 3 more minutes. Sprinkle with paprika (optional).
Combine potatoes, onion and celery; add just enough water to cover.
Add seasonings and sprinkle with parsley flakes.
Cook until potatoes are almost tender.
(Don't drain.)
Add 1/2 to 1 stick margarine or butter.
Heat in separate pan one can of canned milk or 2 cups regular milk until hot and then add to potato mixture.
Add fresh seafood and continue cooking until fish flakes and scallops, etc. are done (approximately 10 to 15 minutes).
Make cream base with butter, flour and 2 quarts of cream or half and half.
Saute vegetables and garlic in butter.
Add to cream base.
Add seafood to cream base.
Add parsley and seasoning to taste.
Simmer, but do not boil.
Add cream or half and half to thin.
Peel shrimp; keep peelings to make stock. Add water, whole onion, whole stalk of celery, and simmer for 1/2 hour. Strain broth. Puree corn and whipping cream; add to broth. Then add butter, seasonings & simmer. Add seafood & continue cooking for 5 minutes or until shrimp is pink.
Cook onions in butter until tender.
Blend in soup, cream cheese and milk; add seafood and corn.
Bring to boil; simmer about 10 minutes.
re soft.
Add the seafood and potatoes.
Cook, stirring
In a roaster cooker place seafood and butter along with the celery let cook at 350 degrees for about 20 mins stirring occasionaly.
add the soup, milk, and seasonings lower temp to about 150 cook till hot serve with bread. enjoy!