East Coast Seafood Chowder

Total Time
30mins
Prep 10 mins
Cook 20 mins

This recipe is an adaption of one our neighbor serves on Christmas Eve. I am from the prairies, and the nearly four years spent in the Halifax area were the best. Now that I am back home, I miss it terribly. This recipe helps me feel like I am back there with my friends. I hope you enjoy it as much as we do.

Ingredients Nutrition

  • 4 slices bacon
  • 1 onion, chopped
  • 1 potato, grated
  • 1 bay leaf
  • 2 -3 stalks celery & tops, included
  • 1 (370 ml) can evaporated milk
  • 1 (370 ml) can milk (I use 1%)
  • 1 white fish fillet (tilapia, cod, haddock)
  • 1 lb mixed seafood (shrimp, scallops, lobster, crab or imitation flakes)
  • salt and pepper

Directions

  1. Chop bacon, fry until brown. Drain most of the fat off.
  2. In the same pan, sauté the onion and celery until tender.
  3. Add bacon back to the pan.
  4. Add condensed milk and regular milk.
  5. Add potato and bay leaf.
  6. Cube fish and add to the pot.
  7. Add shrimp, scallops and whatever other seafood you are using.
  8. Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
  9. If there are leftovers, they are best eaten within 2 days.
  10. Serve with warm buns or biscuits.
  11. Makes 4 main servings, or 8 appetizer servings.
Most Helpful

Made for SPRING PAC 2010 and this was an easy and tasty dish...one I definately will make again!!! I used shrimp, scallops and cod for the fish we totally enjoyed it. Thank you.

mama smurf April 16, 2010

Another great recipe from Tyshero. We enjoyed this wonderful chowder on the first cooler day of the Fall and that made it even better. I used crab and shrimp, simply because that was all I had. You could use any seafood you want with this and it will still be great.

Jellyqueen September 30, 2009