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This recipe for SEAFOOD CHOWDER, by , is from The Rogers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Paton Rogers


1 lb. Haddock Fillet
1 Med. Can Crab Meat
4 Med. Potatoes
1 Large Onion
1/4 Cup Flour
4 Cups Water
2 Cups Milk
3 tbsp. Margarine
1 tsp. Chopped Celery

Wash the HADDOCK, sprinkle with salt & pepper. Set aside.
Peel POTATOES and cut into cubes.
Place ONION and POTATOES into a 4 qt. pot and add WATER. Place over medium heat.
Lay HADDOCK over the top of the POTATOES, skin side up.
Cover pot. When it begins to boil, turn down to simmer.
While these ingredients are cooking, prepare CRAB as follows: Place MILK in a small pot over medium heat. DO NOT BOIL!
In a cup, mix FLOUR an a small amount of COLD MILK to create a smooth mixture. Slowly add this mixture to the heating MILK, stirring constantly.
When MILK has slightly thickened, remove from heat, stir in CRAB MEAT and set aside.
When POTATOES have softened, remove HADDOCK from pot, remove skin, crumble into small pieces (flakes) and return to pot.
Add CRAB MEAT to pot and stir into mixture.
SEAFOOD CHOWDER is now ready to serve.
If too thick, thin by adding small amounts of milk until desired consistency is obtained.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Approx. 30 Min.




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