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New England Seafood Chowder

SUBMITTED BY: Kristine Lowel

"We find many ways to prepare the abundance of fresh seafood available in our area, and this 'fish chowdy' is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group."
PREP TIME  10 Min
COOK TIME  1 Hr
READY IN  1 Hr 10 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 pounds haddock fillets , cut into 3/4 inch pieces
  • 1/4 pound medium shrimp, peeled and deveined
  • 1/4 pound bay scallops
  • 4 bacon strips, diced
  • 3 medium onions, quartered and thinly sliced
  • 2 tablespoons all-purpose flour
  • 2 cups diced peeled potatoes
  • 4 cups milk
  • 2 tablespoons butter
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/4 teaspoon pepper

DIRECTIONS

  1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
  2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
  3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 2, 2007 by LAKRULL
Fantastic! I used 2 cups milk and 2 cups half and half for a slightly richer base.I also added... MORE


 
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