TNT Keith's Roasted Red Pepper Seafood Chowder

[barbogold]

LC Keith’s Roasted Red Pepper Seafood Chowder TNT
This soup is remarkable and loaded with flavor.
Notes: Our son was a chef for 15 years in the Denver area.

*¾ lb. Tiny bay scallops (scallops cut up)
*1 lb. Shrimp, cleaned, peeled and chopped into 1/3rds, lightly browned, set aside
1 large jar of roasted red pepper including juice, cut into squares (lg. bite size)
4 ounces red onion, tiny diced
4 oz. carrots, tiny diced
8 oz. celery, tiny diced
Green onions, and/or fresh parsley, chopped for garnish, set aside
1 tbs. or to taste dry basil (my son used 2 tbs. but my basil is older)
½ tbs. oregano, or to taste (son used 1 tbs. “ “ “
1 tsp. White pepper or to taste
Salt to taste
1-2 tsp. garlic powder, or to taste
Butter and light olive oil to sauté the veggies
2 c. home made chicken stock
1 15 oz. can of Swanson chicken broth
½ quart of heavy cream
½ quart 2% low carb milk
2 c. dry Sherry See Notes
In a soup pan:
Slowly sauté all veggies except roasted pepper; this takes a little time and some stirring.
When finished throw in the herbs and stir around. Now add all of the liquids & the red peppers and start reducing the soup on medium high, takes around 30 minutes. Reduce heat and add the seafood, cooking about 8 minutes more. If you want to thicken the soup
Sprinkle on the Xanthum gum lightly and keep stirring. I probably used a full teaspoon.




*In skillet using a bit of butter/olive oil, lightly brown the seafood and set it aside.
??Notes on Sherry use.

We had only sweet Sherry here and so it gave the soup some sweetness. I would make this next time with dry Sherry wine and use Splenda to taste to bring up it to the flavor
I liked. I assume that 2 c. of regular Sherry has a lot of sugar in it. So all I can
Tell you is to taste. Start small and work up with the sugar sub.