Old Bay Seafood Chowder
The term chowder comes from the French chaudiére, which is a cauldron fisherman used to make stews. This classic seafood chowder features haddock, imitation crab meat, cheddar cheese, onions, celery and potatoes.
2 1/2 lbs. haddock, frozen
5 tbsp. butter or margarine
2 large onions, chopped
7 stalks celery, chopped
7 carrots, chopped
7 potatoes, sliced
1 1/2 cups flour
2 1/2 tsp. salt
5 tbsp. Old Bay Seasoning
54 oz. chicken broth, canned
7 1/2 cups milk
1 1/2 lbs. small shrimp, raw, cleaned
4 1/2 lbs. imitation crab meat, chopped
2 1/2 cups cheddar cheese, shredded
1. Thaw frozen fish enough to cut into cubes. Reserve.
2. In large saucepan, melt butter or margarine. Add onions, celery, carrots and potatoes and cook until onions are transparent.
3. Carefully blend in flour, salt and Old Bay Seasoning. Cook for 1 min., stirring constantly.
4. Add chicken broth to milk and seasoned vegetables and cook over medium heat for 25 mins. Add reserved haddock, shrimp and chopped crab meat and cook for an additional 10 mins.
5. Stir in shredded cheese. Continue to stir and cook until cheese melts. Serve immediately.
Recipe by McCormick for Chefs