Seafood And Artichoke Chowder

Recipe Ingredients

1		Artichoke hearts - (14-ounce oz)
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick)
8 cups	1168g / 41oz	Mushrooms - diced (medium)
1/2 cup	31g / 1.1oz	Diced onion
1		Garlic clove - minced
1		Cayenne pepper
1/2 cup	31g / 1.1oz	All-purpose flour
4 cups	948ml	Hot water
3 tablespoons	45ml	Minor's Lobster Base
1/4 lb	113g / 4oz	Small shrimp - peeled
1/4 lb	113g / 4oz	Bay scallops
1/4 lb	113g / 4oz	Lump crab meat
1 1/2 cups	355ml	Half-and-half
1/4 cup	59ml	Pale dry sherry

Recipe Instructions

Drain artichoke hearts and reserve liquid. Cut artichokes into thin strips and set aside.

In a 4-quart pot, melt butter over medium-high heat. Add mushrooms, onion, garlic and cayenne. Saute until vegetables soften, about 5 minutes.

Stir in flour. Continue to cook, stirring constantly, over medium-high heat for 10 minutes.

Add hot water, artichokes and their liquid, Lobster Base, shrimp, scallops and crab meat. Mix until well-blended. Heat to boiling, then reduce heat to low and simmer for 3 minutes, stirring occasionally to prevent sticking.

Add half-and-half and sherry and stir well. Increase heat to medium-high and return to a boil, stirring constantly. Reduce heat and simmer for 2 minutes, stirring constantly.

This recipe yields 9 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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