Seafood Chowder


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The folks at Emmanuel Church report that they serve this chowder often at "polishing parties" -- it's a very good chowder that fortifies the parishioners for polishing the altar brass.


3 slices bacon
1 onion, chopped
4 to 5 medium-size potatoes, peeled and diced
1 teaspoon salt
3/4 pound haddock or other firm white fish or 8 to 10 ounces imitation crab meat, cut in bite-size pieces
2 cans (6-1/2 ounces each) tiny shrimp, drained and rinsed
2 cans (6-1/2 ounces each) chopped clams
2 cans (12 ounces each) evaporated milk
1 teaspoon dried basil
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
salt and pepper to taste


In a large saucepan, fry the bacon. Remove the bacon from the pan, pat dry, crumble, and set aside. Drain off all but 1 tablespoon of the bacon fat. Add the onion and saute over medium heat until the onion is limp, about 5 minutes. Add the potatoes, salt, and water to cover. Cover and bring to a boil; boil for 5 minutes. Then add the fish and simmer for 5 minutes. Add the remaining ingredients and bring just to a boil. Remove from the heat. Add the crumbled bacon and serve hot.

Cooking & Recipes


6 to 8 servings


Adapted from a recipe submitted Norma C. Greene Emmanuel Chu

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My favorite seafood chowder

My favorite seafood chowder

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