Seafood Chowder

• 1/4 lb. whitefish
• 1/2 lb. crabmeat
• 1/4 lb. shrimp, cut in 1/2
• 1/4 lb. scallops, cut in 1/2
• 1/4 c. chopped leek or green onion
• 1/4 c. chopped sweet red pepper
• 1/2 c. chopped celery
• 1 sprig parsley, chopped
• 2 c. peeled and diced potatoes
• 1 Tbsp. flour
• fresh ground pepper
• pinch of thyme
• 2 c. milk
• 1 1/2 c. water
• 1 c. chicken stock
• 1/2 stick butter
• 1/4 tsp. Old Bay spice

1. In a large cookpot, melt butter on medium heat.
2. Add onion (leek), pepper and celery.
3. Cook until tender (5 to 10 minutes). Add parsley.
4. Blend in flour and stir 1 minute.
5. Add chicken stock and water; blend.
6. Add potatoes and simmer, covered, until tender. Add seasoning.
7. Add seafood and stir.
8. Add milk and bring to a simmer on medium to low heat.
9. Do not boil.
10. Add salt to taste. Sprinkle with chopped fresh parsley before serving.

whitefish, crabmeat, shrimp, green onion, sweet red pepper, celery, parsley, potatoes, flour, fresh ground pepper, thyme, milk, water, chicken stock, butter, bay spice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=201160 (may not work)