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Seafood Chowder

Seafood Chowder
8 votes, 4.50 avg. rating (88% score)
by
Seafood Chowder

Yield: 6 to 8 servings

The folks at Emmanuel Church report that they serve this chowder often at "polishing parties" -- it's a very good chowder that fortifies the parishioners for polishing the altar brass.

Ingredients:

  • 3 slices bacon
  • 1 onion, chopped
  • 4 to 5 medium-size potatoes, peeled and diced
  • 1 teaspoon salt
  • Water
  • 3/4 pound haddock or other firm white fish or 8 to 10 ounces imitation crab meat, cut in bite-size pieces
  • 2 cans (6-1/2 ounces each) tiny shrimp, drained and rinsed
  • 2 cans (6-1/2 ounces each) chopped clams
  • 2 cans (12 ounces each) evaporated milk
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste

Instructions:

In a large saucepan, fry the bacon. Remove the bacon from the pan, pat dry, crumble, and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and saute over medium heat until the onion is limp, about 5 minutes. Add the potatoes, salt, and water to cover. Cover and bring to a boil; boil for 5 minutes. Then add the fish and simmer for 5 minutes. Add the remaining ingredients and bring just to a boil. Remove from the heat. Add the crumbled bacon and serve hot.

Updated Thursday, May 23rd, 2002

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2 Responses to Seafood Chowder

  1. April Mae Rugletic June 27, 2003 at 1:45 pm #

    I came across this accidently. What a great “comfort-food” recipe. I look forward to sharing it with my own Emmanuel Church. Thought it would make a wonderful Good Friday Simple Supper recipe. Thanks for sharing! Blessings and Peace!

  2. Anonymous August 17, 2006 at 6:37 pm #

    I prepared this as a half recipe using three potatoes, one can crab meat, frozen cooked salad shrimp, one can chopped clams in juice and one package Polar smoked scallops (drained and washed). Also went half-and-half on water and vegetable broth, and included some Old Bay seasoning. Delicious! I did cook the potatoes slightly longer (7-10 minutes) before adding the seafood, and the dish might benefit from a binder such as cornstarch to thicken it slightly. It still made enough for seconds and thirds for tomorrow. In lieu of thickening, a generous portion of a good crumbled cracker(s) helps it along, too . . .

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