Tuesday, September 20, 2011

New England Seafood Chowder


  • 4 pounds haddock fillets , cut into 3/4 inch pieces

  • 1/4 pound medium shrimp, peeled and deveined

  • 1/4 pound bay scallops

  • 4 bacon strips, diced

  • 3 medium onions, quartered and thinly sliced

  • 2 tablespoons all-purpose flour

  • 2 cups diced peeled potatoes

  • 4 cups milk

  • 2 tablespoons butter

  • 1 tablespoon minced fresh parsley

  • 2 teaspoons salt

  • 1/2 teaspoon lemon-pepper seasoning

  • 1/4 teaspoon pepper

  • 1/2 cup snipped fresh chives for garnish

  • Preparation

    1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.

    2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.

    3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Ladle the hot chowder into bowls and garnish each serving with a sprinkling of chives and bacon. Serve immediately.

    6 Servings

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