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New England Seafood Chowder Recipe

New England Seafood Chowder Recipe photo by Taste of Home

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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.

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New England Seafood Chowder Recipe

Prep: 10 min. Cook: 1 hour

Yield: 15 Servings

10 60 70

Ingredients

4 pounds haddock fillets, cut into 3/4-inch pieces
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onion, 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

Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
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.
Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4 quarts).

Nutritional Facts 1 cup equals 237 calories, 8 g fat (4 g saturated fat), 101 mg cholesterol, 531 mg sodium, 10 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as New England Seafood Chowder in Country Extra November 2004, p51

Light-Bodied White Wine

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

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Reviews for New England Seafood Chowder

New England Seafood Chowder

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Reviewed on Apr. 26, 2011 by Brenda Lee hyatt

We love this chowder and I make it for potlucks too! >"<

Reviewed on Feb. 03, 2011 by galhall

Great recipe, I did add a little more flour as we like it a bit more thicker. Flavor and taste was so nice would defintely make it again. One of the better ones we have tried.