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Seafood Chowder

chef.brandon's picture
Ingredients
  Butter 2 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped carrots 3 Cup (48 tbs)
  Salt 1 Teaspoon
  Pepper To Taste
  Haddock fillets 1 Pound
  Milk 2 Cup (32 tbs)
  Flour 1⁄3 Cup (5.33 tbs)
  Clams 1 Can (10 oz) (Undrained)
  Small shrimp/Small lobster 1⁄4 Cup (4 tbs), cooked
Directions

Saute onions in butter.
Stir in chicken stock, celery, carrots, salt and pepper.
Bring to a boil, then simmer, uncovered, for 20 minutes.
Add fillets, cover and cook 5 minutes longer.
Stir about half of the milk into flour.
Make a smooth mixture.
Gradually stir mixture into soup, then add the remaining milk.
Just before serving add the fish.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Clam
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
4

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