You’ll Be Hooked: Hearty Seafood Chowder Recipe
Whether you want to warm up after caroling in the neighborhood or you’re staying home to watch a holiday movie, this hearty chowder is sure to hit the spot. Prepare it ahead of time, then re-heat, pour into one of our ice buckets and bring to the table for serving:
- 5-6 potatoes
- 1 onion (small) or dried flakes
- Salt pork, cut into very small pieces and sautéed (or bacon bits, as a shortcut)
- 2-3 filets of haddock or another firm white fish
- ½ cup scallops (sautéed and cut into small pieces)
- ½ cup of uncooked Maine shrimp (if you wish to use the larger gulf shrimp, you may want to cut them in half)
- Meat from 1 cooked lobster (cut into bite-size pieces)
- Juice from the cooked lobster (drains from the claws when cracked open)
- 1 pint half & half cream or evaporated milk
- 1 quart of low fat or whole milk
- Salt & pepper
- Garlic powder
Peel and cut potatoes into small bite-size pieces.
Cut onion into small pieces and boil together with the potato until almost tender. Save approximately 2 cups of the potato/onion water.
Sauté salt pork until done.
Return potato water, a half (or full, if you prefer) stick of butter, potatoes, onion, salt, pepper and salt pork to pot. Add fish that has been cut into large pieces, because they will break down during cooking.
Simmer for 10-15 minutes until fish is almost done, then slowly add the scallops, shrimp, lobster, lobster juice and half & half. Do not put on high heat and do not boil. Stir a bit and season with salt, pepper and garlic powder.
Tastes best if cooled and set in refrigerator until the next day. Remember to slowly warm up on low heat (otherwise, it will curdle). If it’s too thick, just add more milk.
Serves at least 6.
– Judi Bauer