Seafood Chowder


My husband, Chad is an avid fisherman. When a family party was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders Belchertown, Massachusetts

Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
32 servings


  • ½ pound sliced bacon, diced

  • 2 medium onion, chopped

  • 6 cups diced peeled potatoes

  • 4 cups water

  • 1 pound bay or sea scallops, quartered

  • 1 pound fresh or frozen lobster, cut into 1-inch pieces

  • 1 pound uncooked medium shrimp, peeled and deveined

  • 1 pound cod, cut into 1-inch pieces

  • 1 pound haddock, cut into 1 inch pieces

  • ½ cup butter, melted

  • 4 teaspoons salt

  • 4 teaspoons minced fresh parsley

  • ½ teaspoon curry powder

  • 2 quarts milk

  • 1 (12 ounce) can evaporated milk


  1. 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; bring to a boil. Cook for 10 minutes.

  2. Add the scallops, lobster, shrimp, cod, haddock. 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; heat through. Garnish with bacon.