Fisherman's Chowder

Fisherman's Chowder Recipe

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linda mcdougal


★★★★★ 2 votes


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


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.

About Fisherman's Chowder

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