Claudia Dawn's Note:
This is a killer recipe for you seafood lovers. I've never had a restaurant chowder as good as this. This can be a little pricy, but I HIGHLY recommend it. You will gets lots of "hmmmmmmmmms" around the table!
My Private Note
Units: US | Metric
- 1/4 lb bacon, cut in small pieces
- 1 teaspoon paprika
- 1/2 cup chopped onion
- 1 cup diced raw potato
- 1 (6 1/2 ounce) can chopped clams, with liquid
- 1/4 cup white wine
- 1 cup crab legs or 1 cup imitation crabmeat
- 1 cup shrimp
- 1 cup scallops, halved/quartered (Any other shellfish you like)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 bay leaf
- 1/2 teaspoon thyme
- 2 1/2 cups milk (I like to use a portion of Half & Half and balance with milk)
- 1/3 cup instant mashed potatoes, to thicken
- 1In a heavy soup pot or kettle, brown the bacon for 5 minutes.
- 2Add the paprika, onion and potato, sautéing until potato and onions are soft and bacon is cooked.
- 3Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
- 4Season with salt and pepper, bay leaf and thyme.
- 5Stir in the milk and heat over low flame, stirring constantly.
- 6Do not allow mixture to boil.
- 7When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
- 8Remove bay leaf and serve.
- 9Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.
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Nutritional Facts for Fisherman's Chowder
Serving Size: 1 (133 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 203.9
- Calories from Fat 89
- Total Fat 9.8 g
- Saturated Fat 4.0 g
- Cholesterol 87.9 mg
- Sodium 549.0 mg
- Total Carbohydrate 10.9 g
- Dietary Fiber 0.8 g
- Sugars 0.7 g
- Protein 16.0 g
The following items or measurements are not included: