Saturday, August 27, 2016

Bab's New England Seafood Chowder


  • Servings: 10
  • 3 tablespoons butter
  • 2 slices bacon, cut into small pieces
  • 1 large sweet onion (such as vidalia®), diced
  • 4 celery ribs, diced
  • 2 cloves garlic, minced
  • 1 tablespoon dried thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon seafood seasoning (such as old bay®)
  • 1 tablespoon smoked paprika
  • 1 cup all-purpose flour
  • 2 cups diced new potatoes
  • 1 quart seafood stock
  • 2 bay leaves
  • 2 (12 fluid ounce) cans evaporated milk
  • 2 pounds cod fillets, cut into chunks
  • 1 pound bay scallops
  • 1 pound chopped fresh clam meat
  • 1 pound peeled and deveined shrimp
  • 1/2 cup chopped fresh parsley


    Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins

  • melt butter in a dutch oven over medium heat. cook and stir bacon in melted butter until crisp, about 10 minutes. remove bacon with a slotted spoon to a plate lined with paper towel, reserving drippings in the pot. add onion and celery to the reserved drippings; cook and stir until the onion is translucent, 5 to 7 minutes.
  • stir garlic, thyme, pepper, seafood seasoning, and paprika into the onion mixture. sprinkle flour over the mixture and stir; cook for 2 minutes. fold potatoes into the mixture. pour seafood stock over the mixture. add bay leaves. bring the stock to a simmer; cook, stirring occasionally, until potatoes are tender and the liquid thickens to your liking, 20 to 30 minutes.
  • stir evaporated milk into the simmering stock; add cod, bay scallops, clam meat, and shrimp. continue cooking the mixture at a simmer until the seafood is cooked through, about 5 minutes. garnish with parsley to serve.

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