Although I usually make this recipe at Christmastime, it occurred to me today that this seafood chowder is also appropriate for Lent (although some might find it a bit rich for the austerity of the season, a bit like chowing down on lobster and caviar).

So … you can make this for supper tonight, or save it for Advent! (I got this recipe from my friend Elizabeth’s mother, my Aunt Dorothy in Ballston Spa, New York.)

Aunt Dorothy’s Seafood Chowder

1 lb fish (haddock or flounder, fresh or frozen/thawed)
1 lb shrimp (thawed and drained, medium)
1 lb scallops (tiny ones)
1/2 lb crab meat (please, no KRAB!)
4 Tbls butter
1/3 C flour
1 quart half-and-half (or you can use 1 pint of this and increase milk)
1 C milk
1 pkg tiny peas
1/4 C dry sherry (glug, glug, glug … who needs a measuring cup?!)
3/4 C shredded cheddar cheese
8 oz pimento strips, drained
paprika

Melt butter and whisk in flour; gradually whisk in milk and cream. Into base add fish, peas, and sherry. Cook, stirring frequently, about 30 minutes or until fish flakes and shrimp is cooked. Stir in cheese and pimento at the last minute. Yummy with cheesy bread!