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Post by wilderness on Aug 1, 2023 11:03:58 GMT -5
Mrs. Murphy’s Chowder”-annrms
1 lb. frozen haddock and 1 lb. skinless salmon fillet 1 quart vegetable broth 2 quarts seafood stock (use homemade or Better Than [watch salt] 2 cans diced potatoes, rinsed & drained) 1 poly bag frozen chopped onion 2 (4oz.) cans tiny shrimp, rinsed & drained 3 (6.5 oz.) cans minced clams (I now use the 16oz. Frozen, thawed and picked over) 2 (6.5 oz.) cans crab meat, drained, picked over ($$$$ optional) 1 poly bag frozen, chopped spinach 1 poly bag frozen corn 1 large can petite diced tomatoes (well drained) 1 bag market brand riced butternut 1 – 2 cans evaporated milk Salt and pepper to taste Place fish in a large soup pot and cover with vegetable broth and stock. Bring to a high simmer then turn the heat off; let sit on stove for 20 minutes. Remove the cooked fish to a bowl using a slotted spoon. Break fish into chunks. To the bowl, add the shrimp, crab, and clams. To the broth, add the potatoes, onions, spinach, butternut, tomatoes, and corn. Return the contents of the “fish bowl” to the broth. Place over medium-low heat. Add 1 can of evaporated milk. Add the second can if you want more broth. Season it with sea salt and pepper. Heat to hot, but do not boil. Ladle into warm bowls. Serve with crackers, crusty rolls or pumpernickel (our favorite) bread. Refrigerate leftovers, reheat but do not boil. Can be frozen
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