Name: Gwen's Seafood Chowder
Ingredients: 2 c Minced onion; 2 ts Olive oil or butter; 2/3 c Dry sherry; 1/2 c Chopped carrots; 1/2 c Minced celery; 1 c Diced red potato -- skins; Intact; 1 c Clam juice or Fish Stock; 2 tb Tomato paste; 1 pn Cayenne pepper; 1 1/2 c Nonfat milk; 1 c Half and half; 1/2 lb Cooked shrimp meat; 1/2 lb Bay scallops; 1/4 lb Red snapper fillets -- cut; Into 1/2" pieces; Herbal salt substitute and; Pepper

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CATEGORY	CUISINE	TAG	YIELD
Seafood, Dairy, Meats	California	Low, Fat	6	Servings

INGREDIENTS

2	c	Minced onion
2	ts	Olive oil or butter
2/3	c	Dry sherry
1/2	c	Chopped carrots
1/2	c	Minced celery
1	c	Diced red potato — skins
		Intact
1	c	Clam juice or Fish Stock
2	tb	Tomato paste
1	pn	Cayenne pepper
1 1/2	c	Nonfat milk
1	c	Half and half
1/2	lb	Cooked shrimp meat
1/2	lb	Bay scallops
1/4	lb	Red snapper fillets — cut
		Into 1/2" pieces
		Herbal salt substitute and
		Pepper

INSTRUCTIONS

1. In a large stockpot over medium-high heat, saute onion in oil and sherry
until soft. Add carrots, celery, and potato and saute 2 minutes.
2. Add clam juice and cover. Simmer until potatoes are soft (about 15
minutes). Puree half of the mixture in a blender until smooth, then return
to pot.
3. Add tomato paste, cayenne, nonfat milk, half-and-half, shrimp, scallops,
and snapper. Bring to a boil, lower heat to simmer, and cook 5 minutes.
Taste for seasoning and add salt substitute and pepper (if desired).
Recipe By     : the California Culinary Academy
From:                                 Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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