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    You are in: Home / Recipes / New England Seafood Chowder Recipe
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    New England Seafood Chowder

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    50 mins

    0 mins

    JackieOhNo!'s Note:

    Tomatoes add a nice touch of color and flavor to this soup.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 6 ounces bacon, cut into 1-inch squares (about 8 slices)
    • 4 medium onions, coarsely chopped (or large onions)
    • 3 medium celery ribs, sliced
    • 3 lbs boiling potatoes, peeled and cut into 1/2-inch dice
    • 3 cups fish stock or 2 (8 ounce) bottles clam juice, mixed with 1 cup water
    • additional fish stock or water
    • 2 fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme)
    • 3 parsley sprigs
    • 2 cups milk (or more)
    • 1/2 cup heavy cream
    • 1 dash hot pepper sauce, to taste
    • salt & freshly ground black pepper (to taste)
    • 2 lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock)
    • 1 1/4 cups canned tomatoes, drained and cut into 3/4-inch pieces
    • 1/2 lb bay scallop, cut into 3 pieces each (or whole sea scallops)
    • unsalted butter
    • paprika

    Directions:

    1. 1
      Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
    2. 2
      Transfer to paper towel using slotted spoon.
    3. 3
      Pour off all but 3 T. bacon fat.
    4. 4
      Add onions and celery to Dutch oven.
    5. 5
      Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
    6. 6
      Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
    7. 7
      Bring to boil.
    8. 8
      Tie thyme and parsley in a piece of cheesecloth. Add to soup.
    9. 9
      Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
    10. 10
      Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
    11. 11
      Return puree to soup.
    12. 12
      Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
    13. 13
      Bring soup to boil, stirring until smooth.
    14. 14
      Thin with more milk if desired.
    15. 15
      Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
    16. 16
      Discard cheesecloth bag.
    17. 17
      Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
    18. 18
      Adjust seasoning.
    19. 19
      Cover and simmer until fish and scallops are just opaque, about 1 minute.
    20. 20
      Ladle soup into bowls.
    21. 21
      Top each with thin pat of butter.
    22. 22
      Sprinkle with paprika and serve.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on February 10, 2011

      55

      Definately a keeper. I made this for Zaar Cookbook Tag and I am glad I did! Going into my favorites. I cut the recipe in half and used cod for the fish, clam juice, and at the end I added some shrimp I needed to use up...wonderful! Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2011

      55

      Made recipe as posted, using cod for the fish, and clam juice.. WOW !! This has a alot of flavor going on. A soup that could be used for a special occasion. Very simple to make too. I agree that the tomatoes add something to this too. Can't wait to make again. Made for PRMR tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for New England Seafood Chowder

    Serving Size: 1 (805 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 658.9
     
    Calories from Fat 230
    35%
    Total Fat 25.6 g
    39%
    Saturated Fat 11.2 g
    56%
    Cholesterol 133.1 mg
    44%
    Sodium 796.5 mg
    33%
    Total Carbohydrate 60.9 g
    20%
    Dietary Fiber 6.1 g
    24%
    Sugars 6.6 g
    26%
    Protein 46.0 g
    92%

    The following items or measurements are not included:

    fresh thyme sprigs

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