Great recipe. I made some changes: I put chopped mini red potatoes with skins left on and diced carrots and onions in a pot that I had just fried small pieces of bacon. I drained the bacon fat and removed the bacon pieces and set aside. I added four tablespoons of sherry and steamed the veggies in it. When the veggies were a bit cooked, but still quite firm, I added a can of low sodium New England clam chowder and two tablespoons of light cream cheese. Meanwhile, in a frying pan, I put three tablespoons of butter and cooked on low heat haddock, previously frozen jumbo shrimp, salmon, and a bit of lobster and scallops. Cooking the seafood a bit in butter exaggerates the seafood flavour. I added 1% milk to the large pot and added chopped dill, parsley, the cayenne and my secret ingredient that a chef told me about: Pernod. Just a capful. Incredible. Nova Scotia Seafood Chowder - delicious. Note: no corn was added.
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Great recipe. I made some changes: I put chopped mini red potatoes with skins left on and...