Seafood Chowder

• 3 Large Leeks thoroughly washed and sliced thin
• 8 Medium Potatoes Peeled and Cubed
• 4 oz Grouper (no skin)
• 4 oz Sea Scallops
• 4 oz Shrimp (uncooked but peeled)
• 4 oz crab (out of shell and flaked)
• 2 Bay Leaves
• 4-6 Cloves of garlic peeled
• 1 tsp Old Bay Seasoning
• 2 Tbsp White pepper
• 2 oz Sherry
• Cup Melted Butter
• Salt and pepper to taste
• Milk or half and half

1. In a large stockpot melt butter and then add in the garlic and the leeks, cook until they become translucent and then add the bay leaves, white pepper, Old Bay Seasoning, pinch of salt and potatoes. Once the pot begins to form pot liquor on the bottom add in the sherry and scrape it clean then add the milk or half and half turn the heat down and bring to a simmer. Then add in the seafood portions and mix them in. Once it reaches a simmer cut the heat as low as possible and cook for about 20 minutes or until the potatoes are tender. Taste it adding salt and black pepper as necessary. Then remove from heat and serve

thoroughly washed, potatoes, grouper, shrimp, crab, bay leaves, garlic, bay seasoning, white pepper, sherry, butter, salt, milk

Taken from www.epicurious.com/recipes/member/views/seafood-chowder-51234161 (may not work)