Seafood Chowder


  • 1 tbsp vegetable oil
  • 2 tbsp butter
  • 2 slices bacon, chopped
  • 1 large onion, chopped
  • 1 clove garlic, crushed
  • 1 leek, finely chopped
  • 2 celery stalks, finely chopped
  • 2 med potatoes, peeled and chopped
  • 1⁄3 cup plain flour
  • 3 cups vegetable or fish stock, heated
  • 1 cup white wine
  • 1 lb haddock or sole, cut into ¾ “ cubes
  • 8 ozs scallops, cleaned and halved
  • 8 ozs small shrimp, peeled and de-veined
  • 1 cup heavy cream
  • 1⁄3 cup fresh parsley, finely chopped
  •  salt & pepper


In a large saucepan, heat the oil, then add the bacon and cook over low heat for 5 minutes.

Add the onion, garlic, leek, celery and potato, and sauté over med heat for 5 minutes, stirring often.

Add the butter and when it’s melted, sprinkle in the flour and cook for a minute. Make sure it doesn’t burn on the bottom of the pan.

Add the wine and veggie or fish stock. Bring to a boil, stirring continuously. Reduce the heat and simmer uncovered for 5 to 10 minutes until the potatoes are just tender.

Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently.

Lastly, add the scallops, shrimps, cream, parsley.

Mix well, and heat for 5 minutes without boiling, or until scallops and shrimps are cooked and tender.

Season to taste with salt and pepper.

Author: LivingSpaces

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