Mom Mom's Seafood Chowder

1
Gaye Thomas Eppley

By
@scatterflake

I am Mom Mom, and I first made this chowder for my son when he was younger. It's incredible on a cold night, and not too bad on a sunny day either! We crunch up pretzels on top instead of crackers, but use whatever floats your boat. ENJOY!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4-6
Prep:
30 Min
Cook:
30 Min

Ingredients

How to Make Mom Mom's Seafood Chowder

Step-by-Step

  1. ½ stick butter
    1 small chopped onion
    3 stalks celery, chopped
    1 can chicken stock
    4 diced potatoes, skins on (scrubbed well!)
    3 large cod filets, diced into large bite-size chunks
    1 pt. container fresh minced clams, (or 2 cans)
    1/2 lb scallops
    Salt & pepper to taste
    1 Tb parsley
    1/8 teaspoon Old Bay Seasoning, to taste
    1 cup clam juice
    2 Tb all-purpose flour
    Half gallon milk
  2. • In a large stockpot, melt butter over medium heat.
    • Sauté onions & celery in butter till soft.
    • Add chicken stock and potatoes; simmer for 10 minutes.
    • Add fish, and simmer another 10 minutes.
    • Stir in milk
    • Whisk together clam juice and flour until smooth; stir into soup. Simmer on low 10 min, Stir gently to prevent milk from scorching to bottom. (Stirring makes cod flake apart.)
    • Season to taste with salt, pepper, parsley & Old Bay seasoning.
    • Serve with crackers or pretzels, PA Dutch style!( If using pretzels, don’t over-salt chowder.)

Printable Recipe Card

About Mom Mom's Seafood Chowder

Course/Dish: Soups Fish Chowders


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