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New England Seafood Chowder

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.

15 ServingsPrep: 10 min. Cook: 1 hour

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

2 of 2

New England Seafood Chowder (continued)

Directions (continued)

pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4
quarts).

Nutrition 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.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.