Winter Seafood Chowder

By draingal

Tilapia and shrimp combine forces in a creamy chowder; finish it with a hint of lemon.

Ingredients

• 2 large all-purpose potatoes
• 2 tbsp. unsalted butter
• 1 medium size onion; chopped
• 1 tsp. paprika
• 1 bottle (8 oz.) clam juice
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1 can (4 oz.) chopped green chilies
• 1 jar (2 oz.) chopped pimiento
• 1 cup half-n-half
• 1/2 lb. tilapia fillets
• 1/2 lb. medium sized shrimp; peeled and cleaned
• Fresh lemon juice, to taste

Details

Preparation time 10mins
Cooking time 24mins

Preparation

Step 1

Peel potatoes and cut into small dice. Melt butter in large, deep pot over medium heat. Add onion and paprika; cook about 4 minutes until onion is softened. Stir in clam juice, 2 cups water, diced potatoes, salt and pepper.
Bring to boiling, 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-n-half. Cut tilapia into bite-size pieces. Cook over medium-high until shrimp turns red, stirring occasionally, about 5 minutes. Add lemon juice to taste.