SEAFOOD CHOWDER RECIPE WITH BACON RECIPES

Name: Seafood Chowder
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 servings
Ingredients: 6 ounces slab bacon, cut into 1/2-inch pieces; 2 tablespoons butter; 2 large onions, diced (about 4 cups); 1/4 cup flour; 2 cups clam broth or juice; 4 white potatoes, peeled and diced; 2 sweet potatoes, peeled and diced; 1 1/2 teaspoons thyme; Salt and freshly ground black pepper; 1/2 pound shucked clams; 1/2 pound haddock, cut into 3/4-inch chunks; 1/2 pound Maine shrimp, peeled and deveined; 1/2 pound scallops; 1/2 pound shucked oysters; 4 cups half-and-half; Fresh parsley, for garnish

SEAFOOD CHOWDER RECIPE | FOOD NETWORK

Seafood Chowder Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 servings

Number Of Ingredients 16

Ingredients

6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme
Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half
Fresh parsley, for garnish

Steps:

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle). When finished add parsley and serve.

BEST SEAFOOD CHOWDER RECIPE: HOW TO MAKE IT - TASTE OF HOME

Best Seafood Chowder Recipe: How to Make It - Taste of Home image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! —Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Total Time 60 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 32 servings (8 quarts).

Number Of Ingredients 16

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 medium shrimp, 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

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 625mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 17g protein.

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