Busters Recipes

New England-Style Seafood Chowder
3 small red potatoes
2 medium carrots
1 large celery stalk
2 scallions
2 tablespoons finely chopped flat-leaf parsley
3 teaspoons grated lemon zest (1 large lemon)
3 1/4 cups low-fat (2%) milk
1/2 pound cod fillets
1/2 pound bay scallops or sea scallops (see Tips)
3 tablespoons all-purpose flour
2 tablespoons canola oil
1 can (14.5 ounces) chicken broth
Salt and freshly ground black pepper
Tabasco sauce
Oyster crackers, for serving
Prepare the ingredients: Dice the 3 red potatoes; finely dice the 2 carrots
and 1 celery stalk; thinly slice the 2 scallions; chop enough parsley to
measure 2 tablespoons; grate the lemon to measure 3 teaspoons zest.
Meanwhile, in a 4-cup microwave-safe container, heat the 3 1/4 cups milk in
the microwave oven until hot.
Cut the 1/2 pound cod fillets into 1/2-inch pieces.
In a 4-quart saucepan, combine the 3 tablespoons flour and 2 tablespoons
canola oil over medium heat, stirring, until a paste forms. Add the hot milk
and whisk until smooth. Add the diced potatoes, carrots, and celery with the
1 can chicken broth. Cover the pan and simmer until the vegetables are
tender, about 10 minutes. Add the cod pieces, the 1/2 pound scallops, the 2
sliced scallions, 2 tablespoons chopped parsley, 3 teaspoons grated lemon
rind, and salt and pepper to taste. Cover and simmer until the fish is
cooked through, about 4
minutes. Add Tabasco sauce to taste.

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