Show Subscription Form




New England Seafood Chowder Recipe
New England Seafood Chowder Recipe photo by Taste of Home

New England Seafood Chowder Recipe

Publisher Photo
I don't know of a recipe that better represents our area than chowder. I adapted it from my mom's clam chowder recipe, and guests often request it.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings

Ingredients

  • 1 pound whitefish fillets, skin removed
  • 2 pounds potatoes, peeled and cut into 1-inch cubes (about 5 medium)
  • 2 celery ribs, finely chopped
  • 1 large onion, chopped
  • 3 tablespoons all-purpose flour
  • 1 can (12 ounces) evaporated milk
  • 2 can (6-1/2 ounces each) minced clams, undrained
  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1 can (4 ounces) tiny shrimp, rinsed and drained
  • 2 tablespoons butter
  • 1 tablespoon diced pimientos
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • Minced fresh parsley

Nutritional Facts

1 cup equals 174 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

Directions

  1. Place whitefish in a Dutch oven; add water to cover. Cook, uncovered, over medium heat, 8-10 minutes or until fish just begins to flake with a fork. With a slotted spoon, remove fish and break into bite-size pieces; set aside.
  2. Pour cooking liquid into a 4-cup measuring cup. If necessary, add additional water to measure 4 cups; return to pan. Add potatoes, celery and onion; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until vegetables are tender.
  3. In a small bowl, whisk flour and milk until smooth. Stir into chowder. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Add clams, crab, shrimp, butter, pimientos, salt, pepper and reserved fish; heat through, stirring occasionally. Sprinkle with parsley. Yield: 14 servings (3-1/2 quarts).
Originally published as New England Seafood Chowder in Country December/January 1992, p47

Nutritional Facts

1 cup equals 174 calories, 6 g fat (3 g saturated fat), 63 mg cholesterol, 597 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

Reviews for New England Seafood Chowder

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Mar. 9, 2012

I love this recipe. I have made it twice in two weeks. This recipe is quick and easy to make. It has rich full-bodied flavor without being heavy. It is very satisfying.

MY REVIEW
Reviewed Mar. 26, 2010

I believe there was a typographical error in the recipe. It states remove fish and bread

into bite sized pieces, I think it should have

been, remove fish and break into bite sized pieces.

MY REVIEW
Reviewed Jan. 17, 2010

One ingredient is missing - bread. In the cooking directions, in the 1st paragraph, it says,"remove fish & bread into bite size pieces; set aside. What bread?

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT