Yukon gold potatoes are nice in this recipe as they add a nice yellow color, but any potato will work!
If the shrimp you buy have the tails on, remove the tails before adding to the chowder. To easily remove the tails from frozen shrimp, first soak them in cold water for a few minutes.
Scallops add a wonderful flavor and texture, but unfortunately they are expensive. Instead, you can increase your portion of white fish or shrimp and omit the scallops.
Enjoy this meal with green vegetables and for dessert, the delicious Lemon Zinger Pudding.
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I adapted this recipe to use frozen fish and seafood, which is sometimes more readily available and less expensive than fresh. Using frozen fish, your soup will be cooked in half an hour.
If you would like to use thawed or fresh seafood or fish, instead of frozen, simply reduce the cooking time by about 10 minutes. Add any fish juices to the chowder.
Depending on what quantities of fish and seafood you purchase, you may want to double the recipe to make a larger batch of soup. The soup is delicious the day you make it or next day. It also freezes well.