Seafood Chowder – Most yummy/easy recipe.

Seafood Chowder clams, shrimp, crab

Seafood Chowder
clams, shrimp, crab

Many years ago, my mom made this stuff called Captain Z’s Seafest. (I have no idea where she found this recipe) It was a very thick, very buttery, very delicious sauce to put on fettuccine. I loved it, but it was horribly high in really bad calories using a cup of butter and a cup of mayonnaise among other things. So, I transformed this into what I call Captain Z’s Seafood Chowder. Don’t get me wrong, this is not healthy, but it’s not quite as bad as it could be. No white chowder is going to be “healthy” but this is something I can eat once in a very long while and not feel completely guilty.

The family loves this stuff as much as I do, and your choices of seafood you add to it are limitless. I will post my “typical” recipe but say that this time I used canned chopped clams instead of scallops because I got some on a really good sale. (Throw the clam juice right in too, because it’ll give a clam chowder flavor.)

This is easy, and pretty quick.

Captain Z’s Seafood Chowder

  •  3 Tblsp butter
  • 1 onion, thinly chopped
  • 2 cups sliced mushroom (I use more than this because we love mushrooms)
  • 1 or 2 cloves garlic, minced
  • 2 can cream of mushroom soup (This is what thickens it into a chowder)
  • ¾ cup mayo
  • 2 cup milk
  • ½ lb scallops, cooked
  • ½ lb shrimp, cooked
  • ½ lb crab meat, chopped (I just use imitation)
  • 4 potatoes, cooked, skinned and cubed (I use baked potatoes, cooled)
  • 2 Tblsp lemon juice (fresh squeezed is the best)
  • black pepper to taste
  • green onions or parsley for garnish
  1.  In a fry pan, Sauté onion and garlic in butter until they are soft.
  2. Add mushrooms, cook slowly 5 min covered to wilt the mushrooms.
  3. In a soup pot, blend mushroom soup, mayo and milk, heating to a very slow boiling on stove.
  4. Stir in onions/mushroom mixture, add potatoes. Heat through.
  5. Add in all seafood. Cook just until shrimp and scallops are cooked through.
  6. Serve immediately with a squeeze of lemon and sprigs of parsley or chopped green onions as garnish.

My family loves it with garlic bread or oyster crackers.

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