"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Seafood Chowder Recipe

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This recipe for Seafood Chowder, by , is from Dat's A Good One! , 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!

Lis Rach


1 1/2 - 2 lbs seafood (cooks preference)
White fish
Small clams
1/2 lb bacon
3/4 lb potatoes
1 medium onion
2 garlic cloves
1/4 C white wine
2 large carrots
2 celery stalks
1 yellow bell pepper
4 C vegetable stock
2 C cream
1 1/2 Tbsp fresh dill
1 Tbsp chopped fresh parsley
1/2 Tbsp fresh thyme or 1/2 tsp dried
salt and pepper
2 Tbsp Worcestershire sauce

Chop all the vegetables to desired size.
Cut the seafood into bite size chunks.
Cut the bacon into 1/2" pieces.

Fry the bacon in a large pot until soft.
Add 1 C of the stock to the pot.
Add the potatoes, carrots and celery and simmer for 5 minutes.
Add the remaining stock and vegetables and simmer until the vegetables are cooked.
Add the seafood, spices and herbs and simmer an additional few minutes.
Add the cream and simmer on low until heated through.

Adjust for taste by adding more Worcestershire sauce or salt and pepper.
Serve with crackers or bread.

Inca Fire Salt is a fairly new spice to me and it goes well here. If you do use it, cut out the salt and taste the soup before adding any additional hot sauce!

Number Of Servings:
Number Of Servings:
6 meal sized portions
Personal Notes:
Personal Notes:
This is an all-time favourite. I make this chowder whenever fresh seafood is available to me (usually when I am visiting the kids in Deep Cove). The first time I made it was camping on Portland Island with all the family (Eiko et al and Karen et all). The pot was empty in a very short time.




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