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Seafood Chowder Recipe

This recipe for Seafood Chowder, by Kathy Landress, is from Beans and Cornbread, The Landress Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures. Click here to learn more -- or here to start your own personal family cookbook right now! Here's to good eating!

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Ingredients:
4 cups water
4 teaspoons clam base
4 tablespoons butter
1 large onion, chopped
4 large red potatoes, diced (unpeeled)
1 lb. tilapia
1 lb. raw shrimp, peeled
1 can (10 or 14 ounce) clams
2 teaspoons Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1 1/2 cups frozen yellow corn kernels
1/2 cup heavy cream or half-and-half
add salt to taste if needed

Directions:
Dissolve clam base in water and set aside.
Melt butter in soup pot over medium heat. Add onions and cook for a couple of minutes until soft.
Add clam-broth mixture and increase heat. Add potatoes and fish, bring to boil, and cook for about 5 minutes. Add shrimp, canned clams(with juice), Worcestershire, thyme and pepper. Bring to boil and cook for about 5 minutes. Add corn and cook at slow boil until potatoes are tender. Add cream and serve.

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Smoky Seafood Chowder
SERVES: 6
Smoked scallops or smoked oysters are a wonderful substitute for the smoked mussels that this recipe calls for.
ingredients

* One 1 1/2-pound lobster
* 6 tablespoons unsalted butter
* 2 tablespoons finely diced lean salt pork
* 2 medium onions, coarsely chopped
* 1 pound red potatoes, peeled and cut into 1/2-inch dice
* 2 cups bottled clam juice
* 1 cup water
* 1 bay leaf
* 1 quart light cream
* 2 one-pound halibut or haddock fillets, without skin
* 6 ounces smoked mussels, drained and patted dry
* 6 ounces smoked shrimp, drained and patted dry
* 1/2 teaspoon sweet paprika
* Salt and freshly ground pepper
* 3 tablespoons chopped flat-leaf parsley, for garnish

directions

1. In a medium pot of boiling salted water, cook the lobster until bright red all over, about 9 minutes. Transfer the lobster to a plate and let cool slightly. Twist the tail and claws from the body and crack the claws. Remove the meat from the tail in 1 piece. Make a slit down the center of the tail meat and remove the intestinal tract. Remove the meat from the claws. Cut the lobster meat into 1-inch pieces. Cover and refrigerate.
2. Melt the butter in a large saucepan. Add the salt pork and cook over moderate heat, stirring, for 1 minute. Stir in the onions and cook until softened, about 7 minutes. Add the potatoes, clam juice, water and bay leaf and bring to a simmer. Cook over moderate heat until the potatoes are just tender, about 12 minutes. Add the cream and return to a simmer. Add the fish fillets and simmer gently until they break apart and are cooked through, about 10 minutes.
3. Remove the soup from the heat and stir in the mussels, shrimp and lobster meat. Cook over low heat until the shellfish is just heated through. Add the paprika and season with salt and pepper. Ladle the chowder into mugs or bowls, garnish with the parsley and serve.

MAKE AHEAD The chowder can be refrigerated for up to 1 day. Rewarm over moderately low heat.