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Seafood Chowder Recipe

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This recipe for Seafood Chowder is from Anne's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 oz Bacon, cut into 1-inch pieces
1 Medium Onion, chopped
1/2 lb Peeled Red Potatoes
1 Small Red Pepper, seeded and diced
1 Clove Garlic (optional)
4 cups Vegetable or Chicken Stock
1-1/2 cups Light Cream (you can sub with Evaporated Skim Milk)
1/2 lb Fresh or Frozen Corn Kernels
2 TBSP Chopped Parsley
1lb Sea Scallops
1lb Peeled Prawns
1 Salmon Fillet
1 White Fish Fillet (sole, sea bass, halibut, tilapia)
Directions:
Directions:
In a large heavy saucepan, over medium heat, cook bacon until brown and crisp (approx. 10min). Remove with slotted spoon and set aside. Drain all but 2 TBSP of drippings.

Add scallops and cook on all sides until no longer translucent. Remove from pan and set aside. Repeat for prawns, salmon and white fish. Set all aside until the last 5 min of cooking.

Add onions, garlic, potatoes and peppers. Cook until the onions are transparent. Add the stock and bring to a boil; reduce heat and simmer for 10min.

Serve with warm crusty bread or buns.

Add cream and corn; cook until potatoes are tender.

Add reserved seafood, bacon and parsley. Season to taste with salt and pepper.

 

 

 

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