Fisherman's Chowder

Fisherman's Chowder

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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
  • 1
    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


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

Printable Recipe Card

About Fisherman's Chowder

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

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