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Calanais Chowder

Submitted by: Mary on 03/06/2004
3319 views
2.84 avg rating
191 votes
 
 
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Ingredients

2 lbs Fish (any combination of fish/shellfigh)
1/2 C Onion, chopped
1/2 C Celery, chopped
1/4 C Carrots, chopped
1/4 C Snipped parsley
1/4 t Rosemary

1/2 C Dry white wine
16 Can Whole tomatoes, mashed
8 oz Bottle clam juice
Salt and pepper to taste
3 t Xanthan gum
3 T Butter
1/3 C Heavy cream

Directions

Cut cleaned fish into 1 inch chunks. Clean and rinse any shellfish if using.



Combine all ingredients except shell fish, xanthan gum, butter, and cream in a slow cooker, stir well. Cover and cook on low for 6 hours.



Add shellfish if using after the 6 hour cooking period.

Cook 1 hour longer.



Melt butter and add cream. Whisk in the xanthan gum, a little at a time until thickened and smooth. Stir this mixture into the slow cooker. Turn slow cooker to high and continue cooking until mixture is slightly thickened.

Servings

4

Calories

7.5

Time to prepare

20 minutes

Difficulty

Easy
 

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