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Catch ‘em & Cook ‘em: Seafood chowder

July 16, 2013
Capt. Dick May , Pine Island Eagle

Having a party? File this recipe away until you have a big group coming for lunch or supper or

reduce proportionally for smaller groups.


1/2 Lb. bacon - diced

2 Medium onions - chopped

6 C. Peeled potatoes - diced

4 C. Water

1 Lb. bay or sea scallops - quartered

1 Lb. Imitation crab meat - cut into 1 inch pieces

1 Lb. Uncooked medium shrimp- peeled & deveined

1 Lb. Snook or blacktop shark or other firm fish - cut into 1 inch pieces

1 Lb. Redfish - cut into 1 inch pieces

1/2 C Butter- melted

4 tsp., Salt

4 tsp. fresh parsley - minced

1/2 tsp,. curry powder

2 Qts. Milk

1 Can (12 oz.) evaporated milk

How to:

In a large soup kettle or stockpot, cook bacon over medium heat until crisp.

Remove with a slotted spoon to paper towels; reserve drippings.

Saute onions in drippings until tender. Add potatoes and water and bring to a

boil. Cook for 10 minutes.

Add the scallops, Crab, shrimp, and both kinds of fish. Cook for 10 minutes or

until scallops are opaque, shrimp turn pink and fish flakes easily with a fork.

Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk and heat through.

Garnish with the bacon.

Serves 32 people



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