Seafood Chowder

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped yellow onions
1 cup	110g / 3.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Diced carrot
		Salt
		Cayenne pepper
4		Bay leaves
1 teaspoon	5ml	Chopped garlic
4 cups	948ml	Clam juice
3 cups	187g / 6.6oz	Tomatoes
1 1/2 lbs	681g / 24oz	New potatoes - quartered
2 cups	125g / 4.4oz	Fresh sweet corn kernels
1/2 cup	73g / 2.6oz	Finely-chopped fresh parsley
4 lbs	1816g / 64oz	Raw assorted cleaned shellfish, (medium
		Shrimp, shucked oysters, crabmeat, diced
		Lobster meat, whole mussels and clams, etc
2 tablespoons	30ml	Finely-chopped fresh parsley leaves

Recipe Instructions

In a large saucepan, over medium heat, add the oil. When the oil is hot, stir in the onions, celery, and carrots. Season the vegetables with salt, cayenne, and bay leaves. Saute for 6 minutes, or until the vegetables are soft and tender.

Stir in the clam juice and tomatoes and bring up to a boil. Add the potatoes and corn. Simmer for 15 minutes, or until the potatoes are fork tender.

Season the seafood with salt and cayenne. Add the seafood and simmer the soup for 5 minutes. Stir in the parsley and ladle the soup into serving bowls.

This recipe yields about 10 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D05) - from the TV FOOD - NETWORK

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