Total Time
55mins
Prep 25 mins
Cook 30 mins

A delicious chowder made from tender white fish, scallops, shrimp, a hint of bacon, white wine and cream, melded together in fragrant fish stock and garnished with fresh dill. Special enough to serve for company, or to give your family a real treat. You can substitute clams for scallops, if you wish, and if you prefer not to add wine, use 4 cups of fish stock instead of 3.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.
  2. Next add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often.
  3. Add the butter to the pan, and when melted, toss in the flour and cook for a minute, being careful it does not burn on the bottom of the pan.
  4. Add the wine and fish stock and, whilst continually stirring, bring it to the boil, then decrease the heat and simmer uncovered for 5 to 10 minutes until carrots and potato are just tender.
  5. Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.
  6. Lastly, add the scallops, shrimps, cream, parsley.
  7. Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.
  8. Season to taste with salt and pepper, and serve garnished with dill.
Most Helpful

This turned out so good, even the picky child said so! I made it gluten free and dairy free (I used So Delicious coconut milk - the kind in the refrigerated 2 qts) and used green onions in place of leek. Used cod and probably simmered it a little longer, just to make sure the fish was done (I also didn't use the scallops or shrimp, DD is allergic to shrimp).

WI Cheesehead January 05, 2011

Thank-you for such a yummy recipe, I was craving some seafood chowder and served it up for friends for dinner (I know risky trying a new recipe on friends especially when they are both chefs) but they LOVED it, we all did. Well done.

gavinbj July 05, 2010

I was looking for a good Seafood Chowder recipe for my rehearsal dinner when I came across this one. I gave it to my caterer and she made it exactly as stated. Everyone is still raving about it. Thanks for a great recipe. I will definitely be making it again!

Andi's Mom September 08, 2004