Seafood Chowder

When fridays roll around, I often get a hankering for seafood (and I'm not even Catholic).  I love all kinds of seafood prepared in any manner, but creamy seafood chowders taste so good and warm during Winter months.  Following is my recipe for a seafood chowder that was a huge hit with restaurant patrons.

The seafood sunk to the bottom but there's lots in there--promise!

Seafood Chowder

3 cups of seafood, any variety or combination thereof.

  (I usually include a can of clams with juice)

1 cup cubed red potatoes  

1 Tablespoon butter or bacon fat (best flavor)

1/4 cup diced celery

1/3 cup diced onion

1 clove garlic, minced

1 teaspoon thyme

1 Tablespoon chopped fresh parsley (or 1 tsp dried)

1/2 teaspoon dill weed

1 Tablespoon flour

2-1/2 cups chicken boullion

1 Tablespoon clam or seafood base - dissolved in chix broth

1/2 cup dry white wine

1 teaspoon sugar

2 cups Half and Half

--Boil red potatoes (skin on or peeled) just until starting to soften.  Set aside.  In large saucepan, cook onion, celery, garlic and herbs (parsley, thyme, dill weed) in melted butter or bacon fat until starting to soften.  Add flour and stir to paste.  Slowly add broth with base, stirring, until creamy.  Add wine, Half and Half and sugar, stirring until incorporated.  Add potatoes and seafood.  Heat to simmer and let slowly simmer 15-20 min.  Serve with a few drops of tobasco sauce or hot pepper flakes, if desired.