Best Fireman Bobs Ultimate Seafood Chowder My Way Recipes

BEST SEAFOOD CHOWDER

Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

Ingredients

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...

Fireman Bob's Seafood Chowder my way... image

Being from back East, I have loved seafood ever since I was young. Everybody has their own version, so as a man who loves to eat good seafood, this is my version... A little off the path, you will find this to be interestingly good eats... Hope You all enjoy! Fireman Bob :)

Provided by Bob Cooney @firemanbob65

Categories Chowders

Number Of Ingredients 25

Ingredients

1 pound(s) shrimp, peeled and deveined
1 pound(s) bay scallops
1 pound(s) clams, chopped
1 pound(s) hadock
1/2 quart(s) milk
3 dash(es) liquid smoke
2 tablespoon(s) extra virgin olive oil
1 pound(s) pork belly, chopped fine dice
1 pound(s) bacon, crispy and crumbled
1 cup(s) flour
2 tablespoon(s) thyme
2 tablespoon(s) old bay seasoning
1 stick(s) butter
2 tablespoon(s) smoked paprika
3 clove(s) garlic, minced
1 large vidalia onion, diced fine
6 stalk(s) celery, chopped, small dice
3 medium whole leeks, washed, diced fine
3 large bay leaves
3 large red potatoes, peeled and diced into small bite sized pieces
1 quart(s) chicken stock
2 cup(s) carrots, small dice
1 pint(s) heavey cream
3 tablespoon(s) fresh parsley, chopped fine
- fresh ground pepper to taste

Steps:

Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil. Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon. Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
Serve with a Crusty Bread. ENJOY!