Ingredients
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2 tablespoons butter or 2 tablespoons margarine
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2 celery ribs, thinly sliced
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1 red bell pepper, diced
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1/4 cup chopped fresh parsley
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3 cloves garlic, minced
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3/4 cup dry sherry
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2 1/2 cups chicken broth
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2 cups diced potatoes
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3 1/2 cups canned tomatoes, drained and chopped,liquid reserved
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1 bay leaf
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2 teaspoons sweet paprika
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2 teaspoons chili powder
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1/4 teaspoon celery seed
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon dried thyme
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1/4 teaspoon cayenne pepper
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1 1/2 lbs shrimp, peeled and deveined
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6 ounces lump crabmeat or 6 ounces imitation crabmeat, cut into chunks
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1/4 cup chopped fresh parsley
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2 medium onions, finely chopped
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1 medium carrot, thinly sliced
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12 ounces bay scallops
Instructions
- Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
- Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
- Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
- Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
- Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
- Stir in 1/4 cup parsley.
- Serve with crusty loaves of Italian or French bread and herb butter, if you desire.