best seafood chowder
Prawn
Best Seafood Chowder
Add more veggies, use lean ham instead of bacon and don’t use cream or butter if you want to make a healthier chowder.
Ingredients
- 1/2 pound sliced bacon, diced
- 2 medium onions, chopped
- 6 cups cubed peeled potatoes
- 4 cups water
- 1 pound bay or sea scallops, quartered
- 1 pound lobster meat, cut into 1-inch pieces
- 1 pound uncooked shrimp (31-40 per lb.), peeled and deveined
- 1 pound cod, cut into 1-inch pieces
- 1 pound haddock, cut into 1-inch pieces
- 1/2 cup butter, melted
- 4 teaspoons salt
- 4 teaspoons minced fresh parsley
- 1/2 teaspoon curry powder
- 2 quarts whole milk
- 1 can (12 ounces) evaporated milk
- oyster crackers, optional
Directions
- In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; set aside drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
- Add scallops, lobster, shrimp, cod and haddock. Cook 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add butter, salt, parsley and curry powder. Stir in whole milk and evaporated milk; heat through. Garnish with bacon, additional parsley and, if desired, oyster crackers.
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