Page 218 - Harrington Family Recipes

Seafood Chowder

Recipe By :Jim Weyland from Prodigy
Serving Size : 10 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup green onions -- sliced thin
1 cup celery -- chopped
4 potatoes -- diced
3/4 cup butter -- divided
3/4 cup flour
1 1/2 quarts half & half, non-fat
1/2 pound salad shrimp
1/2 pound crab meat
1 can corn, canned -- vacuum packed, drained
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons wine vinegar

Peel and dice potatoes and cook in water until tender.

Sauté green onions and celery in half the butter and water as needed. Add
the drained potatoes and sauté until dry.

Make a white sauce with the remaining butter, flour and half & half. Add
the sautéed vegetables and the remaining ingredients.

Better made the day before. Store in refrigerator, heat before serving.

Serves 4 or 5 as a main dish or 10 as an appetizer.

Yield: "2 quarts"

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Per Serving (excluding unknown items): 262 Calories; 15g Fat (49.5%
calories from fat); 12g Protein; 21g Carbohydrate; 2g Dietary Fiber; 102mg
Cholesterol; 656mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.

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