paulafoodpauladeenfun findsshop Free Trial Issue Give A Gift Shop Digital Version Free Newsletterhome page>> RECIPE RESULTS Bubba’s Seafood ChowderFrom Cooking with Paula Deen, Nov/Dec 2007 Ingredients 5 slices bacon, diced 1 large onion, chopped 1/2 cup diced celery 3 1/2 cups (1/4-inch-diced) baking potato (about 2 large) 1/4 cup all-purpose flour 1 (32-ounce) box chicken broth 2 1/2 cups milk 1 teaspoon dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 3/4 pound tilapia (cut into 1/2-inch pieces) 1 pound medium shrimp, peeled and deveined 8 ounces fresh lump crabmeat Garnish: fresh thyme leaves Instructions 1.In a large Dutch oven, cook bacon over medium heat until crisp. Remove from pan with a slotted spoon, leaving as much grease in pan as possible. Add onion and celery; cook 5 minutes, or until tender. Add potato; cook 5 minutes, stirring frequently. Stir in flour; cook 2 minutes, stirring constantly. Stir in broth, milk, thyme, salt, and pepper; bring to a simmer, and cook 15 minutes, or until potatoes are tender. Add tilapia; cook 5 minutes. Add shrimp and crab; cook 3 to 4 minutes, or until shrimp are pink and firm. Garnish with fresh thyme leaves, if desired. Makes 8 - 10 servings Note: Tilapia is a mild-tasting fish with firm white flesh. Grouper or flounder may be substituted for tilapia.Customer Service | Subscribe | Advertising | Privacy Policy | Contact Us © Hoffman Media LLC. All rights reserved.
Posted on: Mon, 18 Nov 2013 21:52:39 +0000
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