New England Prawn /Seafood Chowder and Garlic Crisps

This chowder is quite filling and warming on the tummy. Great on a cold  rainy  day.

Once I invited my daughter's friends for dinner. They were a bit wary in the beginning (WHAT!? SOUP??!!)...but once they've tried it, they have been asking for more!. My thin crispy garlic crisps are always a hit!! They. always disappear faster than potato crisps.. great healthy snack alternative!   Mmmm..... wonder when I'm gonna have time to invite those wonderful kids again....

 

 

 

 

1/2 cup butter
2 large onions
2 stalk celery
1/2 cup flour
2 potatoes - diced

1can clam or 20 prawns/white fish meat such as Dory or cod and the juice
1 can of evaporated milk
1 teaspoon worstershire sauce
1/2 teaspoon thyme
1 teaspoon Italian mixed herbs
salt and pepper

In a saucepan, melt the butter. To this add in onion and celery. Do not brown the onion ( 5-7 minutes) till soft. Add the flour and stir into a rue. Take off the heat and continue stirring into a paste. Put back on the heat. Pour clam juice in and stir into a thick paste. Then pour in water, simmer and add the potatoes, milk, worstershire sauce, thyme and Italian mixed herbs. Stir often. When the potatoes are tender put in the seafood. Add hot water if broth is too thick. Bring to boil and simmer for another 5 minutes. Finally add salt and pepper to taste. Serve with garlic bread or bun

 

Garlic Crisps

Baguette -thinly sliced  ( day old baguette is best for easy slicing -use very sharp knife)

butter

olive oil

black pepper and salt

chopped parsley

Whip together equal amounts of butter and olive oil, some minced garlic, salt and fresh cracked black pepper corn and some fresh chopped parsley. Spread onto the baguette slices and toast in the oven  until golden brown.