Fisherman Chowder

Course : Fish
Serves: 1
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1/4 pound bacon cut in small pieces
1 teaspoon paprika
1/2 cup chopped onion
1 cup diced raw potato
1 can chopped clams -- (6.5-oz) with liquid
1/4 cup white wine
1 cup crab legs/imitation crab
1 cup shrimp
1 cup scallops halved/quartered
1 teaspoon salt
1/2 teaspoon pepper
1 piece bay leaf
1/2 teaspoon thyme
2 1/2 cups skim milk
1/2 cup instant mashed potatoes to thicken
1 package any other shellfish you like

Preparation / Directions:

In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat.

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