Wee Cook Wednesday: Seafood Newburg Chowder

soupThis one is a bit dear to make with all the fish and shellfish — I like to make it for Christmas Eve or New Years’ Eve, served with cheesy bread. The shellfish adds up fast … but then, it’s only once a year. Make it part of your Christmas tradition! Enjoy!

1 lb fish (haddock or flounder, fresh or frozen)
1 lb med. shrimp, thawed and drained
1 lb scallops (tiny ones)
1/2 lb crab meat (NOT “krab”)
4 Tbls butter
1/3 C flour
1 qt half-and-half
1 C milk
1 pkg tiny peas
1/4 C dry sherry (aw… don’t bother measuring)
3/4 C shredded cheddar cheese
8 oz pimento strips, drained
Sprinkle of paprika

Melt butter and whisk in flour; gradually wisk in h&h and milk. Into base add fishes, peas and sherry. Cook, stirring frequently, until fish flakes and shrimp is tender (30 minutes or so). Stir in cheese and pimento at the last minute.  Sprinkle with paprika. Serves 10 — easy to double.

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