Recipe: Seafood Chowder (using tilapia and shrimp)

SEAFOOD CHOWDER

2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon paprika
1 (18 ounce) bottle clam juice
2 cups water
2 large all-purpose potatoes, peeled, diced small
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (14 ounce) can chopped green chilies
1 (12 ounce) jar chopped pimento
1 cup half and half
1/2 pound tilapia fillets, cut into bite-size pieces
1/2 pound medium-size shrimp, peeled and cleaned, cut in half
Fresh lemon juice, to taste

Melt butter in a large, deep pot over medium heat. Add onion and paprika, cook about 4 minutes until onion is softened.

Stir in clam juice, 2 cups of water, diced potatoes, salt and pepper. Bring to a boil, then reduce heat to medium-low. Set cover ajar and cook about 15 minutes, stirring occasionally, or until potatoes are very tender.

Stir in green chilies, pimento and half and half. Add tilapia and shrimp to soup. Cook over medium-high heat until shrimp turn red, stirring occasionally, about 5 minutes.

Add lemon juice to taste.

Servings: 4
Source: Woman's Day magazine