This is a recipe that was given to me in college. In one of my painting classes, there was a lady named Fran. She was a beautiful older lady, full of spunk and just taking some painting classes to finish up a dream she had had when she was younger. We all loved her.
That year, she invited us to her gracious home to have a Christmas party, and served this chowder. I’m usually not a fan of fishy chowders, but this one was delicious. She told us it was a special to her because it was a soup her mother had made for her when she had one of her children, and now she served it every Christmas. And now I’m passing it along to you…I hope you enjoy it!
Seafood Chowder
1 can crab
1 can shrimp
1 can minced clams
1 small bottle clam juice
4 slices of bacon
2 tsp. minced garlic
2 cups diced potatoes
1 cup carrot, grated
1 cup chicken broth
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
1 can cream style corn
3 cups milk
1 cup half and half
Pre-cook carrots and potatoes in desired fashion. Cook bacon and crumble; set aside. In a pot, stir together crab, shrimp, clams, clam juice, garlic, potatoes, carrots, chicken broth, salt and pepper, thyme, and cream style corn. When about to boiling point, add milk and half and half. Heat, but don’t boil. Stir in bacon. Garnish with 2 T. minced fresh parsley or green onion.
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