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