How to make it

  • In a 10 quart cast iron dutch oven, melt butter over med. high heat.
  • Add onion, celery, carrots, potatoes and mushrooms.
  • Saute until vegatables are wilted. approx 3-5 min.
  • Add wine, clam juice, oyster liquer, thyme and parsley.
  • Bring mixture to a rolling boil and reduce to simmer.
  • Add all of seafood, blending well into the mixture.
  • Cook fo an additional 15 minutes or intil seafood begins to fall apart.
  • Season to taste using salt and pepper.
  • Add heavy whipping cream and coninue to simmer 5 minutes.
  • Ladle chowder into soup bowls or bread bowls as I did and serve piping hot.

Reviews & Comments 3

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    " It was excellent "
    chefelaine ate it and said...
    I love chowder, and the bread bowl adds that perfect touch. High fiver! :+D
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  • angelamarquardt 10 years ago
    I have been looking for a good soup and bread bowl recipe, and I think I found what I am looking for! Thanks for the great recipes, keep 'em coming!
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  • cheryilyn 10 years ago
    This sounds great.
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