best seafood chowder

Soups & Salads

Best Seafood Chowder

Are you dreaming of a summer getaway to the East Coast? It’s time to make some seafood chowder. This seafood chowder recipe is deeply flavorful and comforting. While you can certainly play around with adding different types of seafood, the particular mélange of scallops, shrimp and fish included here is absolutely delicious.

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.