Hearty New England Seafood Chowder Recipe

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

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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.
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Cook: 1 hour
MAKES:
15 servings
TOTAL TIME:
Prep: 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 pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4 quarts).
Originally published as New England Seafood Chowder in Country Extra November 2004, p51

Nutritional Facts

1 cup: 237 calories, 8g fat (4g saturated fat), 101mg cholesterol, 531mg sodium, 10g carbohydrate (5g sugars, 1g fiber), 29g protein.

  • 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
  1. 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.
  2. 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.
  3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4 quarts).
Originally published as New England Seafood Chowder in Country Extra November 2004, p51

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Reviews forHearty New England Seafood Chowder

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kastlm User ID: 8392686 238347
Reviewed Nov. 29, 2015

"I was disappointed with this recipe. The broth was very thin, and I thought it needed more flavor. The next time I make it, I will definitely use more flour and spices. The broth was the texture of soup; not a chowder."

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Brenda Lee hyatt User ID: 1698205 80349
Reviewed Apr. 26, 2011

"We love this chowder and I make it for potlucks too! >"<"

MY REVIEW
galhall User ID: 5787404 207100
Reviewed Feb. 3, 2011

"Great recipe, I did add a little more flour as we like it a bit more thicker. Flavor and taste was so nice would defintely make it again. One of the better ones we have tried."

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