top of page
Search

Seafood Chowder

Updated: Feb 15, 2022

Great as a main course or as an appetizer

  • 1 lb. Scallops

  • 1 lb. Crabmeat

  • 1 lb. Lobster Meat

  • 1/4 lb. Butter or Margarine

  • 1 large Onion, diced

  • 4 cups Raw Potatoes, cubed

  • 1 quart Milk or 1 pint each Milk and Half & Half

Cut lobster meat into bite-size chunks - sauté with diced onions in 1/4 pound of melted butter until butter turns a rosy color. In stew pot, boil 4 large potatoes (cubed) in enough salted water to cover. When potatoes are fork tender, add scallops, crabmeat, sautéed lobster meat and onions.

Lower heat to medium low. Add 1 pint half and half and 1 pint of whole milk (or one quart milk). Salt and pepper to taste.

When scallops are opaque, chowder is finished.

Serve with homemade biscuits or rolls; makes enough for 8 to 10 cups or 4 to 5 bowls.

This can be made a day ahead of time and refrigerated. Reheat slowly to prevent milk from curdling.

208 views0 comments

Recent Posts

See All

Lobster Stew

A Down East favorite! 1 pound lobster meat cut into bite size pieces. Sauté in 1/2 pound butter until butter turns red. Add 1 quart whole...

Cold Crabmeat Dip

A wonderful recipe given to me by my Aunt Peggy! Blend well after adding each ingredient: 1 - 8 oz. package cream cheese 2 Tbsp chopped...

Scallop Casserole

An old family recipe given to me by my cousin Nancy. Layer: 1/2 cup Ritz cracker crumbs in bottom of dish 2 pounds of scallops, cut into...

Comments


bottom of page