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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.
  • Total Time
    Prep: 10 min. Cook: 1 hour
  • Makes
    15 servings (3-3/4 quarts)

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

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