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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Mom's Thanksgiving Eve Seafood Chowder Recipe

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This recipe for Mom's Thanksgiving Eve Seafood Chowder is from Feeding the Poore, 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:  
6 slices salt pork, cut in very small pieces, (or one whole package found in pork section of supermarket, pre-wrapped)
2 medium onions chopped
3 pounds potatoes, cubed
1/2 gallon of half and half or milk
4 pounds fish: White fish, haddock or cod is best
2 pounds scallops
1 pound lobster meat
Directions:
Directions:
Cube salt port. Put it in a large pot. Cook until crisp, (about 5 minutes). Leave fat in pot. Cube potatoes and chop onions. Add to pot. Add enough water to cover the potatoes and onions, being careful not to splatter. Cook until the potatoes are just tender. Chop the fish and other seafood into bite size chunks. Add all raw fish to pot. Don't add the lobster meat yet, as it is already cooked. Also, don't add more water. The fish will cook down and make more liquid. Cook until the fish is barely cooked through, (3-4 minutes), stirring occasionally. Then add the milk and/or cream and the lobster. Reheat but don't boil. Best if made 1 day ahead and refrigerated.
Personal Notes:
Personal Notes:
There's a reason this recipe appears twice in this cookbook. I had to add it into the Holiday section, as well as the Soups and Stews section because while Beebee makes her Seafood Chowder on a fairly regular basis, we have it every year on the Wednesday night before Thanksgiving.

 

 

 

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