WINTER SEAFOOD CHOWDER

Winter Seafood Chowder

Serves 4 to 6

2 potatoes, peeled and diced
2 tablespoons unsalted butter
1 medium onion, chopped
1 teaspoon paprika
1 bottle (8 ounces) clam juice
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (4 ounces) green chiles, chopped
1 jar (2 ounces) pimientos, chopped
1 cup half and half
1/2 lb redfish fillets (other firm white flesh fish may be substituted)
1/2 lb medium-sized shrimp, peeled and deveined
lemon juice to taste

Peel and dice potatoes into bite-sized pieces. Melt butter in a large, deep pot over medium heat. Add onion and paprika, cook about 4 minutes until onion is softened. Stir in clam juice, 2 cups of water, diced potatoes, salt and pepper. Bring to a boil and then reduce heat to medium-low. Set cover ajar and cook about 15 minutes, stirring occasionally until potatoes are tender.

Stir in green chiles, pimiento and half-and-half. Cut redfish and shrimp into bite-sized pieces and add to soup. Cook over medium-high heat until shrimp turns red, stirring occasionally about 5 minutes.

Serve hot with fresh squeezed lemon juice to taste.