NEW ENGLAND SEAFOOD CHOWDER RECIPES

Name: Hearty New England Seafood Chowder
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 15 servings (3-3/4 quarts).
Ingredients: 4 pounds haddock fillets, cut into 3/4-inch pieces; 1/4 pound uncooked medium shrimp, peeled and deveined; 1/4 pound bay scallops; 4 bacon strips, diced; 3 medium onion, 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

HEARTY NEW ENGLAND SEAFOOD CHOWDER RECIPE: HOW TO MAKE IT

Hearty New England Seafood Chowder Recipe: How to Make It image

We find many ways to prepare the abundance of fresh seafood available in our area, and this "fish chowdy" is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group.

Provided by Taste of Home

Categories Lunch

Total Time 01 hours 10 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Yield 15 servings (3-3/4 quarts).

Number Of Ingredients 13

Ingredients

4 pounds haddock fillets, cut into 3/4-inch pieces
1/4 pound uncooked medium shrimp, peeled and deveined
1/4 pound bay scallops
4 bacon strips, diced
3 medium onion, 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

Steps:

Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside., 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., Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

Nutrition Facts : Calories 237 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 101mg cholesterol, SodiumContent 531mg sodium, CarbohydrateContent 10g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 29g protein.

NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT

New England Clam Chowder Recipe: How to Make It image

I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.

Provided by Taste of Home

Categories Dinner Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

4 medium potatoes, peeled and cubed
2 medium onions, chopped
1/2 cup butter
3/4 cup all-purpose flour
2 quarts milk
3 cans (6-1/2 ounces each) chopped clams, undrained
2 to 3 teaspoons salt
1 teaspoon ground sage
1 teaspoon ground thyme
1/2 teaspoon celery salt
1/2 teaspoon pepper
Minced fresh parsley

Steps:

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

Nutrition Facts : Calories 254 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 26g carbohydrate (10g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

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NEW ENGLAND CLAM CHOWDER RECIPE: HOW TO MAKE IT

I wasn't satisfied with other recipes I came across for clam chowder, so I devised this one. Everyone who's tried it raves about it. The dish is great on a cold day.
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Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. , Meanwhile, in a Dutch oven, saute onions in butter until tender. Add flour; stir until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain potatoes; add to Dutch oven. Add clams and remaining ingredients; heat through.

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