main courses


Creamy Seafood Chowder

1/4 lb medium-size fresh, unpeeled shrimp
1 Tb butter
1 1/3 c. chopped red bell pepper
1/2 c. thinly sliced green onions
1/4 c. flour
4 cup milk
1/2 c. bottled clam juice
1 c. diced unpeeled red potato
1/2 tsp salt
1/4 tsp white pepper
1/2 lb fresh lump crabmeat, drained
1/4 lb bay scallops
1/4 c. chopped fresh dillweed
1 (11oz) can no salt added whole kernel corn, drained
3 Tb sherry

Peel and devein shrimp; cut in half crosswise and set aside. Melt butter in a large saucepan over medium heat; add bell pepper. Cook10 min, stirring occasionally. Add green onions; saute 2 minutes. Sprinkle with flour, stirring until well blended. Gradually add milk and clam juice, stirring with a wire whisk. Add potato, salt and white pepper; stir well. Reduce heat and cook, uncovered, 25 min or until potato is tender, stirring occasionally. Add shrimp, crab meat and next 3 ingredients; cook 6 minutes or until shrimp is done.