Seafood Chowder

18 ingredients
8 steps

Ingredients

  • 12 lb scallops
  • 12 lb clam
  • 12 lb shrimp
  • 12 lb lobster
  • 12 lb crab
  • 3 onions, diced
  • 2 slices bacon, chopped
  • 4 cups potatoes, cubed
  • 1 stalk celery, diced
  • 1 ear of corn, kernels only
  • 2 cups milk
  • 1 cup low-fat plain yogurt
  • 1 tablespoon flour
  • 12 lb butter
  • 14 teaspoon pepper
  • 14 teaspoon savory
  • 1 bay leaf
  • salt

Directions

  1. 1
    Using a stock pot, brown bacon over medium heat until crispy.
  2. 2
    Once cooked, remove bacon and allow to cool, and crumble.
  3. 3
    Reserve bacon.
  4. 4
    Add onions, potatoes, celery, and corn kernels to the stock pot using just enough water to cover.
  5. 5
    Simmer over a low-medium heat until tender (about 10-15 minutes).
  6. 6
    Add seafood and cook until done.
  7. 7
    Whisk in butter, flour, salt, pepper, bacon, savory, bay leaf, milk and yogurt, being careful not to heat the chowder to a point where it boils, as this can causes the milk to curdle.
  8. 8
    Garnish with parsley and corn kernels.

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