East Coast Seafood Chowder

Recipe by Tyshero
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 4
    slices bacon
  • 1
    onion, chopped
  • 1
    potato, grated
  • 2 -3
    stalks celery & tops, included
  • 1
    (370 ml) can evaporated milk
  • 1
    (370 ml) can milk (I use 1%)
  • 1
    white fish fillet (tilapia, cod, haddock)
  • 1
    lb mixed seafood (shrimp, scallops, lobster, crab or imitation flakes)
  • salt and pepper

DIRECTIONS

  • Chop bacon, fry until brown. Drain most of the fat off.
  • In the same pan, sauté the onion and celery until tender.
  • Add bacon back to the pan.
  • Add condensed milk and regular milk.
  • Add potato and bay leaf.
  • Cube fish and add to the pot.
  • Add shrimp, scallops and whatever other seafood you are using.
  • Cook on medium heat for about 20 minutes, or until potato is tender and seafood is cooked.
  • If there are leftovers, they are best eaten within 2 days.
  • Serve with warm buns or biscuits.
  • Makes 4 main servings, or 8 appetizer servings.