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 Seafood Recipes » New England Seafood Chowder

New England Seafood Chowder

Category: Seafood
15 Servings
By: Unknown

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4 lbs haddock fillets , cut into 3/4 inch pieces
1/4 lb medium shrimp, peeled and deveined
1/4 lb bay scallops
4 bacon strips, diced
3 medium onions, quartered and thinly sliced
2 tbs all-purpose flour
2 cups diced peeled potatoes
4 cups milk
2 tbs butter
1 tbs minced fresh parsley
2 tsp salt
1/2 tsp lemon-pepper seasoning
1/4 tsp pepper
Place haddock in a Dutch oven; cover with water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 20 minutes longer. Drain, reserving 2 cups cooking liquid; set liquid and seafood aside.
In a soup kettle, cook bacon over medium heat until crisp; drain on paper towels. In the drippings, saute onions until tender. Stir in flour until blended. Gradually stir in reserved cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add potatoes; cover and cook for 15-20 minutes or until potatoes are tender.
Add the milk, seafood, butter, parsley, salt, lemon-pepper and pepper; heat through. Sprinkle with bacon.

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