Seafood Chowder

One of the things I love about this recipe is how the fish gets steamed. Make this for your friends to eat on the beach at night around a fire. No skinny dipping! Who am I kidding? Divas love to skinny dip. (photo by VirtualErn)

Seafood Chowder

1 lb. Salmon or your favorite white fish

1 lb. Shrimp, cooked

1 lb. potatoes, diced

5-6 bacon cut into small strips

few thick slices of onion

1 glass of white wine—2 if you're having one yourself

butter—depends (see below)

splash o’ sherry

1 can evaporated milk

Pour a glass of chardonnay, and keep nearby for sipping.
Fry bacon at the bottom of a cooking pot. Drain most of the fat.
Atop the bacon, layer potatoes, then onion, salt & pepper.
Repeat until potatoes and onions are gone.
Add wine and enough water to not quite cover the vegetables.
Place fish over the top, cover, and turn on the stove burner to medium.
Cook until the potatoes are tender and the fish flakes, about 20 minutes after the boil begins.

To the cooked chowder:
Add the can of evaporated milk, put in the butter (skinny people put in a few pats, I put in ½ stick or more), sprinkle pepper over the top to taste. Drizzle a spot of sherry. Swig a spot o’ sherry. Cheers!

When ready to serve:
Drop in cooked shrimp.
Reheat until the butter melts.

Make into a meal: Serve in deep bowls with bread, muffins or biscuits and a salad.

Wine: Chardonnay or a medium-bodied Sauvignon Blanc