This was great but since I deviated from the basic recipe so much I'm not sure it's fair to rate it. I followed a couple tips and then added my own. This is what I did and it was a wonderful chowder. I doubled the rouxe. For the liquids I used 1 1/2 c milk, 1 -- 8oz bottle of clam juice, 1/2 c white wine,1 1/2 c chicken broth; 1/4 c chopped onion (I didn't have green onions); 2 tsp Old Bay seasonings; 1/2 of a small can of good corn (drained), 2 potatoes - diced; 1/4 lb. shrimp; and a little squeeze of some fresh lemon (I'll guess 1 tsp.) I did use 1 pound of frozen bay scallops, a couple twists of sea salt from the grinder, and 1/2 c swiss melted into the pot. This ended up like a cream soup consistency, a little thinner than what I think of a chowder and awesome. Enough for four people as the main dish which is what I was looking for and why I doubled up basically. I just added the chicken stock in 1/2 cup amounts till I liked the consistency. Simmered it a couple hours and yumm-o!! Sweet, tender scallops. Very, very good basic recipe, thanks so much for it. It's a keeper and a favorite. Very easy and a good company soup.
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This was great but since I deviated from the basic recipe so much I'm not sure it's fair to...