Tomatoes add a nice touch of color and flavor to this soup.
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- 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
- 1Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
- 2Transfer to paper towel using slotted spoon.
- 3Pour off all but 3 T. bacon fat.
- 4Add onions and celery to Dutch oven.
- 5Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
- 6Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
- 7Bring to boil.
- 8Tie thyme and parsley in a piece of cheesecloth. Add to soup.
- 9Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
- 10Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
- 11Return puree to soup.
- 12Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
- 13Bring soup to boil, stirring until smooth.
- 14Thin with more milk if desired.
- 15Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
- 16Discard cheesecloth bag.
- 17Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
- 18Adjust seasoning.
- 19Cover and simmer until fish and scallops are just opaque, about 1 minute.
- 20Ladle soup into bowls.
- 21Top each with thin pat of butter.
- 22Sprinkle with paprika and serve.
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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
- Total Fat 25.6 g
- Saturated Fat 11.2 g
- Cholesterol 133.1 mg
- Sodium 796.5 mg
- Total Carbohydrate 60.9 g
- Dietary Fiber 6.1 g
- Sugars 6.6 g
- Protein 46.0 g
The following items or measurements are not included:
fresh thyme sprigs