Seafood Chowder


4   lobster tails or 2 live lobsters, steamed

1 1/2 pounds shrimp, steamed, peeled and deveined

1 pound white fish fillets or imitation crabmeat, cut into 2-inch pieces

2 cans chopped clams, drained

2 medium potatoes, peeled and diced

1 medium onion, diced

½ c. chopped celery

2 c. frozen corn

2 c heavy cream

½ t. tarragon

1 t. salt

¼ t. pepper


First, prepare seafood as directed.  Remove lobster meat from shells and cut into 2-inch pieces. In large sauce pan, combine potatoes, onion, celery, salt and ½ c. water.  Cover and cook 15 minutes or until tender.  Stir in corn, cream, tarragon, salt, and pepper.  Add seafood and heat through.  Serves 4-6.

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