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
-
1Using a stock pot, brown bacon over medium heat until crispy.
-
2Once cooked, remove bacon and allow to cool, and crumble.
-
3Reserve bacon.
-
4Add onions, potatoes, celery, and corn kernels to the stock pot using just enough water to cover.
-
5Simmer over a low-medium heat until tender (about 10-15 minutes).
-
6Add seafood and cook until done.
-
7Whisk 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.
-
8Garnish with parsley and corn kernels.
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