New England Seafood Chowder |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 15 |
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We find many ways to prepare the abundance of fresh seafood available in our area, and this fish chowdy is a hearty favorite. Featuring a flavorful combination of haddock, shrimp and scallops, the chowder is great to serve to a group. Ingredients:
4 pounds haddock fillets, cut into 3/4-inch pieces |
1/4 pound uncooked medium shrimp, peeled and deveined |
1/4 pound bay scallops |
4 bacon strips, diced |
3 medium onion, quartered and thinly sliced |
2 tablespoons king arthur unbleached all-purpose flour |
2 cups diced peeled potatoes |
4 cups milk |
2 tablespoons butter |
1 tablespoon minced fresh parsley |
2 teaspoons salt |
1/2 teaspoon lemon-pepper seasoning |
1/4 teaspoon pepper |
Directions:
1. Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes. Add the shrimp and scallops; simmer 10 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
2. In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
3. Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon. Yield: 15 servings (3-3/4 quarts).
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