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Seafood Chowder

This seafood-filled soup is delicious served with hot bread and cool wine. Note that you may need to add some extra evaporated milk to thin the chowder. Serves 8. 

1/4 cup butter 
2 bunches green onions, chopped 
4 large garlic cloves, chopped 
2 pounds fish fillets, cut in chunks (cod, haddock, salmon, or a mixture) 
1 small green pepper, seeded and finely chopped 
1 small red pepper, seeded and finely chopped 
3 large potatoes, peeled, cubed, cooked until crunchy, and drained 
3 12-oz cans evaporated milk 
2 pounds mussels in shell, cleaned 
1 cup white wine 
1-1/2 cups water 
1 pound bay scallops 
Salt and pepper to taste 

Melt butter in a deep soup pot. Saute onion and garlic 3 minutes. Add fish; cook over medium heat 8 minutes, stirring constantly. 

Add peppers, potatoes, and evaporated milk. Heat through, but do not boil. 

Meanwhile, cook mussels in white wine and 1-1/2 cups water, covered, for 5 minutes (discard any unopened mussels). 

Add mussels and scallops to soup pot along with half of wine/water mixture. Heat through; add salt and pepper to taste.

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