Fireman Bob's Seafood Chowder my way...

Bob Cooney

By
@firemanbob59

Being from back East, I have loved seafood ever since I was young. Everybody has their own version, so as a man who loves to eat good seafood, this is my version...

A little off the path, you will find this to be interestingly good eats...

Hope You all enjoy!

Fireman Bob :)


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8 generous portions or 12
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

1 lb
shrimp, peeled and deveined
1 lb
bay scallops
1 lb
clams, chopped
1 lb
hadock
1/2 qt
milk
3 dash(es)
liquid smoke
2 Tbsp
extra virgin olive oil
1 lb
pork belly, chopped fine dice
1 lb
bacon, crispy and crumbled
1 c
flour
2 Tbsp
thyme
2 Tbsp
old bay seasoning
1 stick
butter
2 Tbsp
smoked paprika
3 clove
garlic, minced
1 large
vidalia onion, diced fine
6 stalk(s)
celery, chopped, small dice
3 medium
whole leeks, washed, diced fine
3 large
bay leaves
3 large
red potatoes, peeled and diced into small bite sized pieces
1 qt
chicken stock
2 c
carrots, small dice
1 pt
heavey cream
3 Tbsp
fresh parsley, chopped fine
fresh ground pepper to taste

Step-By-Step

1Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil.

Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.

2Lift the haddock from the milk, and flake onto a plate.

Reserve the milk for later and set aside.

3Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon.

Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.

4Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.

5Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley.

Heat through gently.

6Serve with a Crusty Bread.

ENJOY!

About this Recipe

Main Ingredient: Seafood
Regional Style: American