Fisherman's Chowder

Fisherman's Chowder Recipe

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linda mcdougal



★★★★★ 2 votes



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1 lb
bacon, cut in small pieces
1 tsp
1/2 c
chopped onion
1 c
potatoes, diced
1 can(s)
chopped clams with liquid, 6.5 ounces
1/4 c
white wine
1 c
imitation crab
1 c
shrimp, peeled and deveined
1 c
scallops, halved/quartered
1 tsp
1/2 tsp
bay leaf
1/2 tsp
2.5 c
skim milk
1/3 c
instant mashed potatoes
any other shellfish you prefer

How to Make Fisherman's Chowder


  • 1In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked.
  • 2Add the clams, wine, crab legs, shrimp, scallops and any other seafood or fish.
  • 3Season with salt and pepper, bay leaf and thyme.
  • 4Stir in the milk and heat over low flame, stirring constantly.
  • 5Do not allow mixture to boil.
  • 6When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes.
  • 7Remove bay leaf and serve.
  • 8Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat.

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About Fisherman's Chowder

Course/Dish: Chowders, Fish Soups
Other Tag: Quick & Easy

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