Winter Seafood Chowder | Louisiana Kitchen & Culture

Ingredients

• 2 potatoes, peeled and diced
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 teaspoon paprika
• 1 bottle (8 ounces) clam juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (4 ounces) green chiles, chopped
• 1 jar (2 ounces) pimientos, chopped
• 1 cup half and half
• 1/2 lb redfish fillets (other firm white flesh fish may be substituted)
• 1/2 lb medium-sized shrimp, peeled and deveined
• lemon juice to taste