New England Seafood Chowder

"Tomatoes add a nice touch of color and flavor to this soup."
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Ready In:


  • 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
  • 2 cups fish stock or (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)
  • 12 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 14 cups canned tomatoes, drained and cut into 3/4-inch pieces
  • 12 lb bay scallop, cut into 3 pieces each (or whole sea scallops)
  • unsalted butter
  • paprika


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

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  1. mama smurf
    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.
  2. weekend cooker
    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.


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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