Sally'S Seafood Chowder Recipe

Name: Sally'S Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 slices bacon; 2 tablespoons butter; 1 medium onion, chopped; 2 cups potatoes, diced; 1/2 cup celery; 1/2 cup carrot, sliced; 3 cups boiling water; 1 teaspoon salt; 1/2 teaspoon pepper; 1 teaspoon Old Bay Seasoning; 1 dash Tabasco sauce, to taste; 1 cup milk or 1 cup half-and-half; 2 tilapia fillets, cut into bite sized pieces; 1 1/2 cups sea scallops

Servings: persons

4 slices bacon
2 tablespoons butter
1 medium onion, chopped
2 cups potatoes, diced
1/2 cup celery
1/2 cup carrot, sliced
3 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Old Bay Seasoning
1 dash Tabasco sauce, to taste
1 cup milk or 1 cup half-and-half
2 tilapia fillets, cut into bite sized pieces
1 1/2 cups sea scallops

1
Fry bacon until crisp, set aside and reserve drippings.
2
Cook onion and celery in drippings until translucent.
3
Add butter, potatoes, carrots, 2 cups boiling water, salt, pepper and Old Bay.
4
Cover and simmer 10-15 minutes until vegetables are tender.
5
Add fish and scallops; add more water if needed,.
6
Cook 10 more minutes.
7
Add milk and Tabasco.
8
Reheat, but do not boil.
9
Garnish with bacon crumbles.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 slices bacon, 2 tablespoons butter, 1 medium onion, chopped, 2 cups potatoes, diced, and more.

Yes, Sally'S Seafood Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sally'S Seafood Chowder

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