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Brubaker's Seafood Chowder |
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One afternoon, our then Jacksonville neighbor, Christy Brubaker, sent her pre-teen son, Devin, over to borrow a BIG storage container.
We complied and he returned it, a few minutes later, brimming with this steaming concoction.
Like any good chowder, it is very friendly with whatever you have available.
This, however, with kudos to Christy, is the basic starting point.
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| Ingredients: |
2 Tablespoons butter
1 Tablespoon Garlic
1 onion chopped
1 can Cream of Potato soup
1 lb shrimp
1 lb scallops
1 lb cubed fish filet [Tilapia]
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optional, any other seafood as may be available
2 T Fresh Parsley, chopped
2 Bay leaves
1 can Cream of Celery Soup
Dash red ppepr flakes
1 Qt 1/2 & 1/2
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| Procedures: |
Sauté onions in butter in a large soup pot.
Add cream of celery soup and 1/2 & 1/2.
Add everything except the seafood and bring to a boil as potatoes begin to soften.
Add the seafood.
Cook about 10-15 minutes until the seafood is done, stirring frequently.
Add more 1/2 & 1/2 if more liquid is needed.
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| Notes: |
2023-09-10: Added 1 T BTB chicken & 1/4 cup water to sautéing onions and garlic, and added (this time only) 1 pack of fake crab.
2021-10-31: a batch for the two of us.
2020-07-19: We used 3 blocks of haddock filet, 3 ounces of mussels and 7 16/20 shrimp, cut into bite-sized pieces. 1 Tableskpoon dry sherry, pinch S&P and 1 Tablespoon Old Bay. Excellent
2017-12-21: a large batch was made for the Maryland Christmas
2004-05-02: Added to our cookbook
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02/13/2024
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