Seafood Chowder

Seafood Chowder

Serves 8 to 12

1 lb. uncooked “peeled/deveined” medium shrimp
1 lb. lobster meat (cut into 1-inch pieces)
1 lb. haddock (cut to 1-inch pieces)
1 lb. cod (cut to 1-inch pieces)
1 lb. “quartered” sea or bay scallops
½ lb. sliced turkey bacon (“diced”)
6 cups peeled/“cubed” potatoes
4 cups water
½ cup “melted” butter
2 medium “chopped” onions
4 teaspoons fresh “minced” parsley
4 teaspoons salt
½ teaspoon curry powder
1 can (12 oz.) evaporated milk
2 quarts milk (whole or 2%)

In a large Dutch oven or pot (over medium heat), cook bacon until crisp. Leave the drippings in the pot, but remove the bacon and set it aside on paper towels. Add the onions and sauté them in the drippings until tender. Pour in the water and add the potatoes. Bring to a boil, reduce heat, and continue cooking for 10 minutes.

Now, add the cod, scallops, lobster, haddock, and shrimp. Cook for another 10 minutes. The goal is to have the shrimp turn pink; the scallops become opaque, and the fish become flaky with a fork. Lightly stir in the curry, butter, parsley, and salt. Slowly stir in the evaporated milk and allow the chowder to heat fully.

Serve this dish with a crusty Sourdough Baguette and a fresh salad of your choice.

Diva Tips:

• Pork bacon also works nicely with this dish.
• Any other mild white fish (e.g., sea bass, halibut, etc.) may be substituted for the haddock and/or cod.

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