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Best Seafood Chowder Recipe

Best Seafood Chowder Recipe photo by Taste of Home

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My husband, Chad is an avid fisherman. When a family party was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders Belchertown, Massachusetts

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Best Seafood Chowder Recipe

Prep: 30 min. Cook: 30 min.

Yield: 32 Servings

30 30 60

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts milk
1 can (12 ounces) evaporated milk

Directions

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon. Yield: 32 servings (8 quarts).

Nutritional Facts 1 serving (1 cup) equals 204 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 585 mg sodium, 11 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Seafood Chowder in Taste of Home October/November 2004, p40

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed on Dec. 29, 2009 by karen8666

We add what ever fish or seafood we have in the freezer. We have the in-laws over every New Years Day. This soup has become a traditional meal for us.

Reviewed on Oct. 29, 2009 by andizney

Absolutely wonderful! I halved the recipe, added a pint of oysters, and used half and half in place of the milk. It was great!

Reviewed on Jan. 01, 2008 by avidcookGA

This sounds great! I would have to splurge to buy lobster for the recipe as it is very expensive here. I am copying to try when I am at the beach in a few weeks.