Seafood Chowder Recipe

Name: Seafood Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 2 lg. potatoes, peeled and diced; 1 qt. of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor); 1 bay leaf; 2 oz. salt pork, cut into sm. pieces; 1 lg. onion, peeled and diced; 2 cans evaporated milk; 3 cups light cream (I use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.); 2 tbsp. butter; 3/4 to 1 tsp. dried thyme; 2 tsp. dried parsley; 1/2 lb. shrimp, peeled and deveined; 1/2 lb. bay scallops; 1 can (7 oz.) chopped clams; 1 good size fillet of firm whitefish (haddock; 2 inch pieces

Servings: persons

2 lg. potatoes, peeled and diced
1 qt. of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)
1 bay leaf
2 oz. salt pork, cut into sm. pieces
1 lg. onion, peeled and diced
2 cans evaporated milk
3 cups light cream (I use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.)
2 tbsp. butter
3/4 to 1 tsp. dried thyme
2 tsp. dried parsley
1/2 lb. shrimp, peeled and deveined
1/2 lb. bay scallops
1 can (7 oz.) chopped clams
1 good size fillet of firm whitefish (haddock
2 inch pieces

1
Peel and dice potatoes and put them in the stock to boil.
2
Add the bay leaf.
3
Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.
4
Remove the salt pork from the pan and cook the onions in the rendered fat.
5
When the onions are translucent, add them to the potatoes in the stock.
6
(Potatoes are ready when you can bite into them, but they are still firm.)
7
Return the salt pork to the skillet and continue to cook until they're brown and crispy.
8
Save them for garnishing the chowder later.
9
Add the butter, thyme and parsley to the stock.
10
Next add all of the seafood to the chowder.
11
It should not be boiling, just simmering lightly.
12
You don't want to overcook the seafood.
13
Add the cream or evaporated milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.
14
Serve in warm bowls, garnished with the salt pork.

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 15 ingredients. The key ingredients include: 2 lg. potatoes, peeled and diced, 1 qt. of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor), 1 bay leaf, 2 oz. salt pork, cut into sm. pieces, and more.

Yes, 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.

Seafood Chowder

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