Here are is a dish my son Steve and grandson James enjoyed recently. James, a very good cook himself, praised the Seafood Chowder, and split the last bites of the Pear and Gorganzola Salad with Steve, so I’m sure you and your family will enjoy them.
About ½ pound raw prawns or 1 cup large cooked, shelled frozen shrimp
2 filets of sole or other white fish
1 can chopped clams with their liquor, optional
1 to 2 Tablespoons coconut oil
1 cup diced onion
4 small red or Yukon gold potatoes
¼ teaspoon dried dill
Hot water to cover
Salt and pepper to taste
Dash red pepper flakes or 3 drops Tabasco sauce
½ to 1 cup milk
Open the clans if using. Put their liquor with the prawn cooking water and set the clams aside while you peel and dice half of a very large white onion or all of a small red onion.
Wash and remove any sprouts from potatoes. Wash potatoes, removing sprouts if any.
cut each potato into bite size pieces.
Heat the coconut oil in a 6-cup saucepan, stir-fry the onion until it is shiny and limp. Add the potato pieces and the prawn cooking water, discarding the bay leaf and lemon slice. Add more hot water as needed to cover these ingredients. Bring to a boil. Reduce heat to medium. Cook until potatoes are easily pierced with a fork. Add a little more boiling water as needed.
Add the sea foods. Cook 5 minutes or until fish flakes easily. Break it into bite size pieces. Add milk to make the chowder your desired consistency. Heat to steaming, but do not allow to boil again. Add red pepper flakes or Tabasco. Serve with toast or crackers.
Complete the meal with a salad. My suggestion is:
4 large lettuce leaves
1 ripe Anjou pear
Gorganzola cheese crumbles