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Best Seafood Chowder

Best Seafood Chowder
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
32 ServingsPrep: 30 min. Cook: 30 min.

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
© Taste of Home 2013

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Best Seafood Chowder (continued)

Directions (continued)

  • bacon. Yield: 32 servings (8 quarts).
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013