Recipe by Kim A. Heaphy
I was asked to make a seafood chowder as the appetizer for a meal. This is the recipe I pulled together and it was a hit! Several of the participants offered to take care of the leftovers! I poured the remaining soup into a glass jar and left it for them to sort out. Secretly " I " wanted to take it home! You can add whatever seafood you like such as clams, mussels, scampi, crawfish, crab, etc. Clams and mussels look amazing if cooked in the shell. If you are cutting the recipe in half, or want to reduce the cost, you may wish to increase the potato, use more fish and buy a frozen seafood mix rather than buying each seafood individually. Our family likes a thick soup but if you prefer something a little lighter, you can thin the soup out with milk or cream. Diet food this is not!
Top Review by Janice S.
I did add evaporated milk to this recipe instead of just cream and made it for my mother's 94 th Birthday Party. It got raves and I'm making it again this week for another birthday. It is WONDERFUL!
- 4 slices bacon
- 1 tablespoon butter
- 2 organic carrots, diced into 1/4 inch cubes
- 1 large sweet onion (such as vidal)
- 2 celery ribs, diced into 1/4 inch cubes
- 1 large russet potato, peeled and diced into 1/2 inch cubes
- 3 tablespoons flour
- 500 ml chicken stock
- 250 g scallops
- 250 g shrimp
- 2 lobster tails, cut meat into 1 inch cubes
- 250 g haddock
- 250 ml cream, 10%
- 2 (294 ml) cans cream of potato soup
Directions See How It's Made
- Place large pot on medium-low heat. Add bacon and gently cook until it hits the crisp stage.
- Meanwhile, parboil potato in lightly salted water for about four minutes.
- Mix cream and potato soup together in a bowl.
- Remove bacon, chop it finely or crumble it and set aside.
- Add to the pot of bacon drippings, the butter, carrots, onion, and celery. Cook stirring frequently until onions are translucent and vegetables are tender. Add flour and cook for about a minute or until the flour starts to stick to the bottom of the pan. Add chicken stock, 30 to 50 ml at a time, stirring constantly to make a smooth, creamy soup base. Add more chicken stock than recommended if you find it a little too thick.
- Turn up heat to medium and add the raw seafood. Bring to a simmer and cook for three to five minutes, or until shrimp are pink and have curled into a tight "c".
- When shrimp are pink, add potato soup mixture. Gently stir. Thin out soup with cream or milk if you find it too thick. When it starts to simmer, remove from heat.
- Serve with crumbled bacon pieces as a garnish and crusty bread as a side.