3-4 cups half&half (to your preferred consistency)
Fresh parsley - for garnish
Instructions
In large pot over medium heat, cook bacon until browned. Add the butter, onions, and cook for 10 minutes.
Add the flour and stir until well combined. Add 2 to 3 cups broth and cream of shrimp. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes.
Add the corn, crabmeat, fish, shrimp, and scallops; simmer for 10 minutes.
Add the half-and-half and heat through (do not bring to a boil or the chowder will curdle. When finished add parsley and serve.
Serving
Suggestions
Serve with a crusty loaf of bread for dipping and/or sopping up the leftover chowder.
Originally Submitted
10/11/2010
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