Seafood Chowder 10 Recipe

  • 1 tablespoon unsalted butter
  • 2/3 cup snipped chives
  • 3 cloves garlic, minced
  • 12 ounces potatoes, peeled and cut inch 1/2 inch dice
  • 1 bottle clam juice (8 oz. bottle)
  • 1 cup water
  • 1 1/4 cups frozen corn
  • 1 red pepper, roasted, seeded and diced
  • 8 ounces halibut chunks
  • 8 ounces scallops
  • 8 ounces peeled & deveined shrimp
  • 3/4 cup heavy cream
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
Melt butter in a large saucepan over medium heat. Add 1/3 cup of the chives and the garlic; cook until softened about 3 minutes. Stir in potatoes, clam juice and water. Bring to a boil, reduce to a simmer, cover and cook until tender, about 15 minutes. Stir in corn and roasted red pepper. Add the halibut, scallops and shrimp; cover and simmer until cooked through, about 4 minutes. Stir in cream, salt, and ground red pepper and heat 1 minute. Add remaining chives and serve.
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