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Hearty New England Seafood Chowder

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

  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • Roger
    Mar 4, 2019
    Ok, the recipe as is, is too thin. Just like the other reviews say. I modified the recipe too my liking. For instance, i used cod. As for the fat / flour mixture.....i used an extra 2 tlbs of crisco (fat) then approx 2 to 3 tlbs extra of flour. The consistency was perfect for a chowder.
  • kastlm
    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.

  • Brenda Lee hyatt
    Apr 26, 2011

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

  • galhall
    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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