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Holly’s Seafood Chowder

Holly’s Seafood Chowder 
Submitted by Holly MacIntosh (Dundee, Cape Breton)

4 – 5 green onions, rinsed well and chopped
4 large potatoes, peeled and diced
2 cups hot water (or enough to cover ingredients)
750 ml can of lobster meat, cut in chunks (or imitation lobster or crab works fine)
Scallops, as many as you like
Raw, deveined shrimp
1 tsp salt
½ tsp pepper
1 can baby clams, drained (save the liquid)
1 pkg OXO chicken bouillon
2 Tbsp parsley
4 cups canned evaporated milk
3 Tbsp butter or margarine
4 Tbsp cornstarch

Place potatoes, shrimp, scallops, green onions, salt, chicken bouillon, pepper and parsley in the hot water in a large pot on the stove. Heat to boiling. Reduce heat and simmer until the potatoes are tender – about 15 minutes. Add lobster, reserved clam juice, evaporated milk and the butter or margarine. Heat thoroughly. Mix cornstarch with enough cold water to make it runny. Add to chowder and stir gently until it thickens.