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Seafood Chowder With Pasta
Seafood chowder recipe with pasta, crab, butter, mushrooms, and other ingredients.
2 to 2 1/2 cups cooked pasta, small shells
6 tablespoons butter
8 ounces sliced fresh mushrooms
2 envelopes (1 ounce each) Newburg sauce mix
3 cups milk
1 1/2 cups water
1/4 cup dry white wine
1/4 cup sliced green onions
1/2 cup flaked crabmeat or lobster
1/2 cup cooked shrimp, coarsely chopped
Melt butter in 3-quart non aluminum saucepan. Add mushrooms; sauté for 3 minutes. Add sauce mix; stir to blend. Add milk, water and wine; cook, whisking, until mixture comes to a boil. Reduce heat; simmer for about 5 minutes, stirring constantly. Add green onions, pasta, crabmeat or lobster, and chopped shrimp; stir to combine. Heat through. Spoon into serving bowls and garnish each serving with chopped parsley.
Serves 6.
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”
M. F. K. Fisher (1908-1992)
'Finnan Haddie' is a type of cold smoked, delicately flavored haddock. This fish dish was originally called 'Findon Haddocks' for Findon, Scotland, the village where it originated in the 18th century. Finnan haddie is frequently served poached in milk as a breakfast dish.
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