In the Kitchen: Muriel’s Award Winning Chowder

In the Kitchen
main bkg

Today we welcome Katie Potter, Owner of Newport Chowder Company making Muriel’s Award Winning Chowder.

  • 1/3 lb Shrimp, chopped
  • 1/3 lb Scallops, chopped
  • 1/3 lb Scrod, chopped
  • 10 Red Bliss Potatoes, cooked and diced
  • 1/3 cup Butter
  • 1 Onion, diced
  • ½ gallon Half & Half
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 “Secret Spice Pack”
  • ¾ cup Flour
  • 1.5 cups Milk
  1. In a medium sized skillet, saute butter and onion. Add the seafood and “secret spice pack” and cook for 3-5 minutes. Set aside.
  2. In a large pot, combine half & half and potatoes, cook over medium heat.
  3. Put flour in a bowl and slowly add milk, whisking constantly to make a smooth paste.
  4. Add paste to large pot, then add in seafood mixture.
  5. Continue to cook all ingredients over medium heat for 20-25 minutes, stirring frequently until soup begins to thicken. DO NOT BOIL. Once thickened, it is ready!

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