"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Nana Eddy's Christmas Eve Seafood Chowder Recipe

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This recipe for Nana Eddy's Christmas Eve Seafood Chowder, by , is from Moira's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Moira Hyland
Added: Tuesday, August 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 cups diced potatoes
4 cups boiling salt water
2 pounds frozen haddock, defrosted, cut into 1 inch pieces
1 pound cleaned, cooked shrimp, halved
6 small cooked South African lobster tails, cut into chunks (Nana used whole lobster or frozen lobster meat)
1/2 pound salt pork, minced
3 large onions, thinly sliced
1/2 cup flour
1 tablespoon salt
6 cups milk
2 cups heavy cream or evaporated milk

Directions:
Directions:
Cook potatoes in boiling salt water until partially tender. Add haddock; continue cooking for 8 minutes. Add shrimp and chunks of lobster. Set aside. In a large pot, cook salt pork until crisp. Add onion and cook until soft but not brown. Blend in flour and salt. Stir in milk and heavy cream. Cook over low heat until slightly thickened. Add seafood and potato mixture. Reheat (do not boil) for 5 minutes. When cooled, pour into bowl, cover and refrigerate over night. When ready to serve, reheat over low heat.

Number Of Servings:
Number Of Servings:
12

 

 

 

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