Potato And Celery Seafood Chowder Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onion | 1 Large, chopped | |
| Fresh dill - 3/4 teaspoon, snipped OR Dried dill weed - 1/4 teaspoon, crushed | ||
| Garlic powder - 1/8 teaspoon OR Garlic - 1 clove, minced | ||
| Cream of celery | 1 Can (10oz), condensed | |
| Potato | 1 Can (10oz), condensed | |
| Milk | 1 1/2 | |
| Shrimp | 1/2 pound | |
| Firm fish fillets | 2 Pound | |
| Fresh dill - few sprig for garnish | ||
Directions
MAKING
1. In a soup pot or saucepan, heat the oil.
2. When hot, add onion, dill and garlic powder.
3. Sauté until onion is limp.
4. Empty in the soup cans and stir in the milk.
5. Heat and bring to a boil, stirring frequently.
6. Simmer 8 to 10 minutes until thick and flavors have blended.
7. To the boiling liquid, add the shrimp and fish.
8. Reduce heat and simmer for 5 to 7 minutes until shrimp are pink and fish is flaky. Stir carefully but frequently while the soup simmers.
SERVING
9. Ladle the hot soup into warm bowls
10. Garnish with dill.
11. Serve the Seafood Chowder with crusty bread.
1. In a soup pot or saucepan, heat the oil.
2. When hot, add onion, dill and garlic powder.
3. Sauté until onion is limp.
4. Empty in the soup cans and stir in the milk.
5. Heat and bring to a boil, stirring frequently.
6. Simmer 8 to 10 minutes until thick and flavors have blended.
7. To the boiling liquid, add the shrimp and fish.
8. Reduce heat and simmer for 5 to 7 minutes until shrimp are pink and fish is flaky. Stir carefully but frequently while the soup simmers.
SERVING
9. Ladle the hot soup into warm bowls
10. Garnish with dill.
11. Serve the Seafood Chowder with crusty bread.
Chef
