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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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My husband, Chad is an avid fisherman. When a family party was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders Belchertown, Massachusetts Ingredients:
1/2 pound sliced bacon, diced |
2 medium onions, chopped |
6 cups cubed peeled potatoes |
4 cups water |
1 pound bay or sea scallops, quartered |
1 pound lobster meat, cut into 1-inch pieces |
1 pound uncooked medium shrimp, peeled and deveined |
1 pound cod, cut into 1-inch pieces |
1 pound haddock, cut into 1-inch pieces |
1/2 cup butter, melted |
4 teaspoons salt |
4 teaspoons minced fresh parsley |
1/2 teaspoon curry powder |
2 quarts milk |
1 can (12 ounces) evaporated milk |
Directions:
1. In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes.
2. Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon. Yield: 32 servings (8 quarts).
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