Seafood Chowder - Sleepymorro Style Recipe

Name: Seafood Chowder - Sleepymorro Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 lb bacon, chopped (we use mahogany smoked); 2 onions, chopped; 2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best); 1 ½ cups water; 2 lbs boiling potatoes (about 6); 1 ½ teaspoons salt (we use kosher); 12 lb white fish fillet, such as cod,scrod,haddock or halibut,cut into 1-inch chunks; 12 lb sea scallops, cut in half if large; 14 lb medium shrimp, shelled & deveined; 14 lb lobster, chunked to about 1/2 inch; 1 cup light cream; ¼ teaspoon fresh ground black pepper; 1 pinch paprika or 1 pinch caribbean island fish spices; 1 tablespoon chopped fresh parsley; ¼ cup heavy cream; 1 carrot (thin sliced); 1 stalk celery (thin sliced); 1 ear of corn (kernels only)

Servings: persons

14 lb bacon, chopped (we use mahogany smoked)
2 onions, chopped
2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best)
1 ½ cups water
2 lbs boiling potatoes (about 6)
1 ½ teaspoons salt (we use kosher)
12 lb white fish fillet, such as cod,scrod,haddock or halibut,cut into 1-inch chunks
12 lb sea scallops, cut in half if large
14 lb medium shrimp, shelled & deveined
14 lb lobster, chunked to about 1/2 inch
1 cup light cream
¼ teaspoon fresh ground black pepper
1 pinch paprika or 1 pinch caribbean island fish spices
1 tablespoon chopped fresh parsley
¼ cup heavy cream
1 carrot (thin sliced)
1 stalk celery (thin sliced)
1 ear of corn (kernels only)

1
In a large pot, cook the bacon over moderate heat until crisp.
2
Remove with a slotted spoon and drain on paper towels.
3
Pour off all but 2 tablespoons of the bacon fat from the pan and reduce the heat to moderately low.
4
Add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
5
Add the stock, water, potatoes, carrot, celery, corn and salt and bring to a boil.
6
Reduce the heat and simmer until the potatoes are almost tender, about 15 minutes.
7
Add the fish, scallops, shrimp and lobster to the pot.
8
Simmer, covered, until the fish and seafood are just cooked, about 3 minutes.
9
Add the light cream and pepper.
10
Bring just to a simmer.
11
Serve sprinkled with the bacon, paprika or fish spice and parsley.
12
Add a light dollop of heavy cream to each bowl as the finishing touch.
13
Serve with herb buttered baguettes lightly toasted.

10725

kcal

Calories

697

Fat

Carbs

981

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 14 lb bacon, chopped (we use mahogany smoked), 2 onions, chopped, 2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best), 1 ½ cups water, and more.

Yes, Seafood Chowder - Sleepymorro Style 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.

That's it — enjoy your meal!

Seafood Chowder - Sleepymorro Style

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions