| 1. Melt butter in a large saucepan or stockpot.
2. Add onion and paprika until soft.
3. Stir in water, clam juice, potatoes, salt and pepper.
4. Bring chowder to a boil, reduce heat to low and simmer 15 minutes.
5. Stir in pimiento, green chilies, and half & half.
6. Add tilapia and shrimp to chowder.
7. Cook 5 minutes until shrimp turn pink and tilapia is cooked through.
8. Add lemon juice to taste.
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