Ingredients

How to make it

  • Render bacon in a heavy bottom stock pot. Remove the bacon crisps.
  • If there is alot of oil, remove until you have 1 tbsp remaining in the pot.
  • Over medium heat add butter to the pot and scrap gently the bacon bits from the pot. Add flour and cook to golden yellow.
  • Warm milk and whisk into the roux until smooth and thick.
  • Add evaporated milk and stock. Bring up heat to medium.
  • Add potatoes, carrots and onions. Cook for another 10 minutes until soften.
  • Add celery and clams. Salt and pepper to taste.
  • Add dill and thyme. Cook over medium heat for approx. 30 to 40 minutes until potatoes have soften, chowder has reduced by 1/3 in volume.
  • Add fish, shrimp, bacon crisp and chopped parleys during the last 10 minutes of cooking.
  • Adjust seasoning before serving.

Reviews & Comments 5

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  • kidaria 8 years ago
    Hi Healthyeater - sorry it's been a while since I logged in. The red pieces are actually carrots! The photo is my own and shot with a digital camera in my kitchen. Thanks for the interest.
    Kidaria
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  • healthyeater 8 years ago
    I can't help but notice the red pieces in the photo of your chowder (red pepper possibly?), yet the ingredient list doesn't include anything red. Can you advise how you modified the recipe used for the photo. Thanks!
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    " It was excellent "
    frandee ate it and said...
    I love to try this as the weather is getting cooler every day. Hope you're having a great summer!
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    " It was excellent "
    mjcmcook ate it and said...
    Hello...
    I think that this recipe is a 'Winner' whatever the weather!!!
    I just want to make it ....right now....! and enjoy it with friends....with a glass of white wine...maybe? !
    Thanks for sharing!....A"5"....!
    ....mjcmcook....

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    " It was excellent "
    buzzbear ate it and said...
    Looks great and easy to follow recipe.
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