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Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

This is a simple, and very tasty chowder.

Ingredients Nutrition

  • 2 cups water
  • 1 cup diced potato
  • 14 lb scallops
  • 2 tablespoons butter
  • 1 (16 ounce) cancrushed tomatoes
  • 1 tablespoon chopped parsley
  • 12 cup light cream
  • 2 tablespoons breadcrumbs
  • 14 teaspoon mace
  • salt and pepper
  • 14 lb haddock

Directions

  1. Put first three ingredients in a pot and bring to a boil.
  2. Reduce heat a little and cook for 20-30 minutes .
  3. Mash up potatoes and scallops.
  4. Add remaining ingredients except for the fish and cook for 1/2 hour.
  5. Break up fish and add to chowder.
  6. Cook for 1/2 hour.
  7. May be served immediately or cooled and reheated the next day.
Most Helpful

5 5

On my first trip to the USA in 1986, I was introduced to Crab Chowder. I loved it. This one is a seafood chowder and I loved the recipe. It is easy to make. I made more than one and substituted other seafoods and still came up with a great taste. Easy to make. Can be made ahead of time and reheated. Wonderful!

5 5

A great, easy recipe. I didn't have any crushed tomatoes, so I made the chowder "New England" style instead by adding about 1/2 cup more cream (for a double recipe), some chicken broth, and some celery and carrots for the second part of the cooking process.