new england chowder

My New England seafood chowder recipe is just as you hope a great chowder should be: hearty, creamy, chocked full with lobster, shrimp, scallops, and clams. It&#x27;s better than you&#x27;ll find at most New England clam and lobster shacks!

New England Seafood Chowder

lobster tails (about 6 oz total)

¾ lb shrimp, peeled, deveined, and roughly chopped

(1 quart) seafood stock

water

oz thick-cut bacon, chopped

thyme

tbsp flour

bay leaf

lb Yukon gold potatoes, peeled and ½-inch diced

heavy cream

dry sherry

tbsp fresh parsley, chopped

salt and black pepper

Add 1 inch of water to the bottom...

Add 1 inch of water to the bottom of a heavy-bottomed stock pot. Add the clams and lobster tails (if the lobster tails are already cooked, skip this step) to the water. Cover the pot and bring the water to a simmer over medium-high heat. Shake the pot a couple times and after 3 or 4 minutes, check to see if the clams have opened. If most of the clams have opened and a few remain closed, cover the pot and let them cook for another minute. If there are still shells that are completely closed, discard them. Drain the water off, remove the clams and lobster tails, rinse out the pot, and return it to the stove.

Remove the clams from their shells by pulling...

Remove the clams from their shells by pulling them off the muscle attached to the shell. Remove the outer casings from the clam meat and chop the clams. Remove the lobster meat from the tail shells and roughly chop the meat. Set the clams and lobster aside and discard all of the shells.

Meanwhile, set the large stock pot back over...

Meanwhile, set the large stock pot back over medium-high heat and add the bacon. Cook until it is almost crispy and then add the onions; cook until the onions have softened, about 5-7 minutes. Add the thyme and cook for 30 seconds. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the warmed seafood stock/water mixture, scraping up any bits on the bottom of the pan. Add the bay leaf and potatoes. Allow the liquid to come to a simmer and thicken, about 5 minutes. Reduce the heat to medium. Add the scallops and shrimp and simmer the soup until the potatoes are fork-tender, about 5 to 7 more minutes. Stir the chopped clams and lobster into the soup.

Stir in the cream, sherry, and parsley. Allow...

Stir in the cream, sherry, and parsley. Allow the cream to warm through in the soup for a couple of minutes but don't let the soup boil. Season with salt and pepper to taste - my soup needed 2 teaspoons of salt but yours may be different. Remove the bay leaf and serve hot.

Making delicious restaurant-style soups in your kitchen isn&#039;t difficult. It&#039;s all about the ingredients and a few simple techniques. And my New England Style Fish Chowder is a perfect example of a restaurant-style soup that you can make in your own kitchen for your family and friends.

Restaurant Style New England Fish Chowder

cod (or other fish

chicken stock

bacon

unsalted butter

onion

celery

carrots

corn kernels (fresh

potatoes

thyme leaves

all-purpose flour

milk

black pepper

In a 4- 6 quart soup pot add the bacon and cook until almost done over medium-high heat

Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.

Reduce the heat to low and add in the flour, making the roux that will thicken the soup.

Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.

Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

Add the potatoes, corn and fresh thyme into the pot at this time stirring them into the soup.

Add the milk and heavy cream to the soup. Bring to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes.

After allowing the soup to simmer, add the cod and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes.  Or until the halibut is fully cooked. **If the soup gets to thick, add water to pot. I wouldn&#39;t add any more dairy at this point, just water.

Serve with crusty bread or crackers.

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New England Seafood Chowder

Restaurant Style New England Fish C...

Top 2 new england chowder recipes from across the web

The most viewed new england chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

New England Seafood Chowder

Restaurant Style New England Fish C...

The most viewed new england chowder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine