Fireman Bob's Seafood Chowder my way...

firemanbob65 avatar
By Bob Cooney
from Cottonwood Heights, UT

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 :)

serves 8 generous portions or 12
prep time 20 Min
cook time 40 Min
method Stove Top


  •   1 lb
    shrimp, peeled and deveined
  •   1 lb
    bay scallops
  •   1 lb
    clams, chopped
  •   1 lb
  •   1/2 qt
  •   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
  •   2 Tbsp
  •   2 Tbsp
    old bay seasoning
  •   1 stick
  •   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

How To Make

  • 1
    Lay 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.
  • 2
    Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
  • 3
    Heat 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.
  • 4
    Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
  • 5
    Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
  • 6
    Serve with a Crusty Bread. ENJOY!