Fancy Seafood Chowder

"This is an outstanding fish chowder - I make it every Christmas Eve. It is rich and delicious, and great for company. It takes more time and effort than a regular meal, but cooks in one pot, so it is pretty easy to execute. It actually tastes better if you make it a few hours in advance and let it sit. It is adapted from an old HP recipe book, but I have tinkered with it over the past twenty years. Serve with fresh bread and a salad."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
17
Serves:
6-8
Advertisement

ingredients

Advertisement

directions

  • Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
  • Add onion and celery, saute until soft & translucent.
  • Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
  • Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
  • Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
  • While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
  • When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
  • Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.
  • Enjoy!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes