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New England Seafood Chowder




Source of Recipe


Internet


List of Ingredients




1 lb. whitefish
1 cup celery, diced
1 large onion, diced
5 medium potatoes, peeled and diced
3 tablespoons all-purpose flour
1/3 cup cold water
2 (6-1/2 oz.) cans minced clams with liquid
1 (4 oz.) can tiny shrimp
1 can crab meat
2 teaspoons pepper
2 tablespoons butter or margarine
1 (12 oz.) can evaporated milk
½ (1 oz.) jar pimiento, drained
Fresh parsley, chopped



Recipe



Place fish in large Dutch oven with enough water to cover. Cook over medium heat until fish flakes with fork, approximately 10 minutes. With slotted spoon, remove fish and break into bite-sized pieces; set aside. Measure cooking liquid and add enough additional water to equal 4 cups.

Cook celery, onions and potatoes in the liquid until tender. Combine flour and water to make a paste; stir into chowder. Cook and stir until mixture boils. Add reserved fish, clams with liquid, shrimp, crab meat, salt, pepper, butter, milk and pimiento. Heat through, stirring occasionally. Garnish with parsley.

Yield: 3-1/2 Quarts