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Hearty New England Seafood Chowder

 Hearty 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


  • 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


  • 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.

2 of 2

Hearty New England Seafood Chowder (continued)

Directions (continued)

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