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Fisherman's Chowder

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“This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!”

Ingredients Nutrition


  1. In a heavy soup pot or kettle, brown the bacon for 5 minutes.
  2. Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
  3. Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
  4. Season with salt and pepper, bay leaf and thyme.
  5. Stir in the milk and heat over low flame, stirring constantly.
  6. Do not allow mixture to boil.
  7. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
  8. Remove bay leaf and serve.
  9. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

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