Angler Al's Seafood Chowder

4-8
Servings
15-20m
Prep Time
12-15m
Cook Time
27m
Ready In


"An Angler Al New England Original. Can use just fish or include the shellfish in addition to the fish as noted (it's pretty adaptable)."

Original recipe yields 4-8 servings
OK

Nutritional

  • Serving Size: 1 (990.3 g)
  • Calories 1423.8
  • Total Fat - 80.3 g
  • Saturated Fat - 35 g
  • Cholesterol - 388.1 mg
  • Sodium - 3857.9 mg
  • Total Carbohydrate - 71.5 g
  • Dietary Fiber - 10.7 g
  • Sugars - 7.8 g
  • Protein - 101.1 g
  • Calcium - 238.7 mg
  • Iron - 6.2 mg
  • Vitamin C - 71.2 mg
  • Thiamin - 0.8 mg

Step 1

In a soup pot, saute the diced bacon to desired crispness, stirring every so often to evenly brown. Remove pot from heat and with a slotted spoon, remove diced bacon and set aside.

Step 2

Pour bacon fat into a heat proof measuring cup.

Step 3

Add about 1/4 cup of bacon fat back into soup pot. To the hot bacon fat, add diced onion; cook and stir until translucent.

Step 4

To the same pot add the cubed potatoes, diced peppers, salt and black pepper.

Step 5

Add just enough cold water to cover the potatoes.

Step 6

Bring to a boil and lower to a simmer for about 10 minutes until the potatoes are done, but not falling completely apart.

Step 7

Place the fish fillets, shrimp and scallops into the pot and poach (do not let it come to a boil) for about 3 minutes, turn the fillets over and poach for 2 more minutes.

Step 8

Gently, flake apart the fish fillets into nice size pieces.

Step 9

Add the reserved bacon, diced clams and lobster meat (if using) to the pot.

Step 10

Add the half-and-half or light cream and butter.

Step 11

Heat on low until the butter melts. DO NOT BOIL!

Step 12

Taste for seasoning and adjust with salt and black pepper, if necessary.

Step 13

Sprinkle paprika over the top and serve.

Step 14

Serves 4- 8 depending upon whether you serve it as a starter in smallish bowls or as the main course.

Tips & Variations


No special items needed.

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