Newfoundland Seafood Chowder

Ingredients

• 1 -2 lbs white fish, cut into 1″ pieces
• 2 tbsp olive oil
• 1 large onion (chopped)
• 1 cup celery (finely chopped)
• 2 large potatoes cubed
• 1 cup peas & carrots
• 1 cup chopped green, red & yellow pepper
• 1 can of oysters (or 4 oz frozen)
• 1 can of baby clams
• 1/2  lb scallops (or frozen)
• 1/2 cup water or vegetable broth
• 1/2 tbsp dried parsley
• 1/3 tbsp salt and pepper
• 3 cups fresh milk
• 3 green onions (finely chopped)
• 1 can evaporated milk

Directions

Chop all vegetables and set aside. Cook all fresh fish in a large dutch oven with the olive oil. Remove from pot and set aside. In the same pan saute the onion until golden and add the celery. Simmer on low for 1/2 hour and add 1/2 cup water/broth if dry. Add all vegetables and more broth simmer 1/2 hour. Add all fish and simmer for 1/2 hour. Add salt and pepper to taste. Simmer another 1/2 hours. Add 1 can milk and heat through. Thicken with rue or cornstarch if thicker chowder is preferred. Serve with home baked bread.

Home baked bread