Seafood Chowder
3 Cups Water
8 oz. Cod Fillets
1 Pound Red Snapper Fillets
6 oz. Scallops (optional)
1 Cup Chopped Celery
1 Cup Chopped Onion
2 Cans Each Minced Clams
1 Bottle Clam Juice
1/2 Cup Shredded Carrot
1/4 Cup Butter, melted
1/3 Cup All-Purpose Flour
1/2 Cup Watkins Cream Soup Base
2 teas. Watkins Parsley
1/2 teas. Watkins Black Pepper
1/2 teas. Watkins Dill Weed
1/2 teas. Worcestershire Sauce
Dash Watkins Cayenne Pepper
2 Cups Milk
2 Cups Instant Mashed Potato Flakes
Salt, if desired
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In a 6-quart saucepan, combine water, fish, scallops,
celery and onion. Poach for 30 minutes in gently simmering water. Remove fish and scallops
with slotted spoon. Cool and break into chunks. Drain clams reserving juice, and set
aside; add juice from clams, bottled clam juice and carrots to the water in which the fish
was poached. Simmer 10 minutes. In a separate container, combine butter, flour and soup
base with a wire whisk; stir into simmering liquid. Cook and stir until smooth and creamy.
Add fish, clams and remaining ingredients; simmer on very low heat, for 10 minutes - do
not boil. Makes 8 serving.
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