Seafood Chowder
Spring is on the way, but the weather is still cold enough for soup. This tasty chowder is one of my favorites. I don't recall where I found the recipe, but whenever I make it, my kitchen smells heavenly. Enjoy!

serves 6-8

• 2 Tbs butter
• 1 cup diced onion
• 1/2 cup diced celery
• 1 clove garlic, chopped
• 2 Tbs flour
• 1 quart milk (I use 2%)
• 1 cup clam juice
• 1 small potato, diced
• 1 cup frozen corn kernels, thawed
• 1 Tbs salt (that's not a typo--you really need a full tablespoon)
• 1/4 tsp white pepper
• 1 tsp dried thyme
• 1 cup diced red bell pepper
• 12 medium raw shrimp or prawns, cut in half (I buy the flash frozen kind, and thaw first)
• 1 cup fresh, raw sea scallops (if you use the big ones, cut each in half)
• 1 cup raw halibut, cut into bite-size chunks
• 1 cup heavy cream (I use nonfat evaporated milk)
• garnish: 1/2 cup chopped fresh chives

In large saucepan over medium heat, melt butter. Meanwhile, heat the milk either in the microwave or the stove, but do not let it boil. To the melted butter, add onion, celery and garlic. Saute 3 minutes, stirring often. Remove from heat and stir in flour. Mix well; return to heat. Add heated milk and whisk vigorously to blend, reducing heat to simmer. Add clam juice, potato, corn and seasonings. Simmer 10 minutes. Add red bell pepper and seafood, cooking until seafood just becomes opaque (that won't take but a minute or minute and a half). Finish by whisking in cream or nonfat evaporated milk. Heat for a minute, then ladle into bowls. Garnish with chives.

March 2011