- 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
- 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.
- 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.
- 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
Reviews for New England Seafood Chowder
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
Reviewed May. 31, 2015 Edited Nov. 27, 2015
Reviewed Mar. 26, 2010
"I believe there was a typographical error in the recipe. It states remove fish and breadinto bite sized pieces, I think it should havebeen, remove fish and break into bite sized pieces."