Recipe - Gwens Seafood Chowder

2 cup Minced onion
2 teaspoon Olive oil or butter
2/3 cup Dry sherry
One half cup Chopped carrots
One half cup Minced celery
1 cup Diced red potato skins
Intact
1 cup Clam juice or Fish Stock
2 tablespoon Tomato paste
1 pn Cayenne pepper
1 One half cup Nonfat milk
1 cup Half and half
One half pound Cooked shrimp meat
One half pound Bay scallops
One fourth pound Red snapper fillets cut
Into 1/2" pieces
Herbal salt substitute and
Pepper

1. In a large stockpot over mediumhigh heat, saute onion in oil and sherry
until soft. Add carrots, celery, and potato and saute 2 minutes.

2. Add clam juice and cover. Simmer until potatoes are soft (about 15
minutes). Puree half of the mixture in a blender until smooth, then return
to pot.

3. Add tomato paste, cayenne, nonfat milk, halfandhalf, shrimp, scallops,
and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.
Taste for seasoning and add salt substitute and pepper (if desired).

Recipe By : the California Culinary Academy

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip