Richard's Seafood Chowder

Name: Richard's Seafood Chowder
Total time: 55
Yield: 7
Ingredients: 1 cup finely chopped onion; 4 teaspoons olive oil; 1.5 cups sherry; 1 cup minced carrot; 1 cup minced celery; 2 cups unpeeled, minced red potatoes; 4 tablespoons tomato paste; 1 pinch ground cayenne pepper; 3 cups 1% milk; 2 cups half-and-half; 1 pound cooked shrimp; 0.5 pound scallops; 2 cups clam juice

Recipe by Richard Danser from allrecipes.com

Dinner 55 Mins.

Ingredients

7 servings

•

1 cup finely chopped onion
•

4 teaspoons olive oil
•

1.5 cups sherry
•

1 cup minced carrot
•

1 cup minced celery
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2 cups unpeeled, minced red potatoes
•

4 tablespoons tomato paste

•

1 pinch ground cayenne pepper
•

3 cups 1% milk
•

2 cups half-and-half
•

1 pound cooked shrimp
•

0.5 pound scallops
•

2 cups clam juice

Instructions

In a large stockpot over medium heat, saute onion in oil and sherry, until soft. Add carrots, celery, and potato and saute 2 minutes. Add clam juice and cover. Simmer until potatoes are soft (about 15 minutes).
Puree half of the mixture in a blender until smooth, then return to stock pot.
Add tomato paste, cayenne, milk, half and half, shrimp, and scallops. Bring to boil, lower heat to simmer, and cook for 5 minutes. Taste for seasoning and add salt and pepper, if desired.