Sea Food Chowder

Recipe from Olivia's Kitchen

1 tb Butter
1 t Vegetable oil
1 md Onion -- diced
2 Shallots -- diced
3/4 c Diced cooked seafood
3 c Peeled, cubed raw potatoes
1 Bay leaf
3 tb chopped fresh parsley
Salt and pepper to taste
3 c Milk
4 c Fresh corn (optional)-or 4 c frozen corn
2 tb Flour
1/4 c Chopped fresh basil

In a large pot, melt butter and oil over medium heat. Sauté onion and shallots 5 minutes, until softened not brown. Add potatoes, 2 c water, bay leaf, parsley, S&P. Bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender. Meanwhile warm milk in saucepan over low heat. Add warm milk and corn to chowder and stir well. Put the flour in small bowl.

Take 3 to 4 tb of hot broth from pot and mix w/flour to make a paste. Slowly add to pot, whisking to make a smooth soup. Let soup simmer 3 to 5 minutes until thickened and corn is tender, but not soft.

Remove from heat, stir in basil and seafood. Let sit a few minutes. Serve hot, with crackers or warm cornbread.

Serving Size : 4-6

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