{"id":450,"date":"2010-04-26T17:07:49","date_gmt":"2010-04-27T00:07:49","guid":{"rendered":"http:\/\/www.cookingwithcandra.com\/blog\/?p=450"},"modified":"2012-03-23T12:51:59","modified_gmt":"2012-03-23T19:51:59","slug":"creamy-and-fresh-seafood-chowder","status":"publish","type":"post","link":"https:\/\/www.cookingwithcandra.com\/blog\/2010\/04\/26\/creamy-and-fresh-seafood-chowder\/","title":{"rendered":"Creamy and Fresh Seafood Chowder"},"content":{"rendered":"
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In the area I live, we are blessed with an abundance of fresh seafood. Therefore, it\u2019s not surprising to find the very popular dish of Seafood Chowder offered on the menus in most of our restaurants.<\/p>\n

In this recipe, I have used Scallops, Lobster and Haddock, but you can use many other varieties of fish and seafood when making this chowder as well. (Shark, Clams, Sole, Flounder, Halibut, Sea Bass, Shrimp, Muscles, Salmon… to name a few).<\/p>\n

Directions:<\/h2>\n

Yield: 16 servings<\/span><\/p>\n

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  1. Melt butter in large Dutch oven over medium heat (do not brown butter).<\/li>\n
  2. Add lobster and fry on high heat until the butter starts to turn an orange color.<\/li>\n
  3. Add onions and cook just until transparent.<\/li>\n
  4. Add Haddock and Scallops and turn down to medium heat.<\/li>\n
  5. Cover and cook for approx. 15 to 30 minutes.<\/li>\n
  6. Add cooked potatoes and heated stock. Heat through.<\/li>\n
  7. Finish with milk and cream. Serve hot with fresh rolls or bread and Enjoy!<\/li>\n<\/ol>\n<\/div>\n
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    Ingredients:<\/h2>\n
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    • 2 lbs. of Lobster Meat, fresh or frozen<\/li>\n
    • 2 lbs. of Haddock Fillet, fresh or frozen<\/li>\n
    • 2 lbs. of Scallops, fresh or frozen<\/li>\n
    • 2 cups of Onion, minced or diced finely<\/li>\n
    • 1\/4 cup of Butter or Margarine<\/li>\n
    • 2 cups of Potatoes, cooked and cubed<\/li>\n
    • 4 cups of Water or Stock (Fish, Chicken, Turkey, Vegetable)<\/li>\n
    • 4 cups of Blend, Cream or Milk (Or a combination of heavy cream and milk)<\/li>\n
    • Salt, Pepper, Parsley & Tarragon, to taste<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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