Seafood Chowder Recipe

Ingredients:

Serves 6

• 1/2 cup butter
• 1 stalk celery , minced
• 1 small onion , minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram
• 3 tablespoons flour or 3 tablespoons baking mix (I use buttermilk baking mix)
• 3 1/2 cups milk (or more if you like a thinner soup More milk can be added as needed after soup is completed.)
• 2 cans condensed cream of potato soup (undiluted)
• 1 1/2 lbs shrimp or 1 1/2 lbs scallops or 1 1/2 lbs clams or 1 1/2 lbscrab (whatever you want your soup to be I like to use shrimp, scallops and whole baby clams. I've even use)
• chopped fresh parsley (to garnish)

Directions:

1. 1
   Melt butter in 3-quart saucepan over low heat.
2. 2
   Saute' celery and onion until tender.
3. 3
   Add cayenne pepper, thyme, marjoram and flour or baking mix and stir until smooth.
4. 4
   Add milk and condensed soup and stir until piping hot.
5. 5
   Meanwhile clean and chop seafood as you like.
6. 6
   I usually halve the shrimp and then cut one half in half and leave the other half whole.
7. 7
   If using extra large scallops I usually quarter them.
8. 8
   When soup is piping hot add seafood and stir on medium heat until seafood is cooked through.
9. 9
   Serve in bowls topped with some fresh parsley along with some crusty bread or oyster crackers and a nice salad.