Recipe courtesy of Jennifer Bouchard
Total:
1 hr 5 min
Active:
20 min
Yield:
12 servings
Level:
Easy

Ingredients

Directions

In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 2 to 3 cups broth. 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 clams, haddock, shrimp, scallops, and oysters and 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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

New England Clam Chowder

Recipe courtesy of Gail Matthews

New England Clam Chowder

Recipe courtesy of Dave Lieberman

New England Clam Chowder

Recipe courtesy of Sam LaGrassa

Tuna Croquette

Recipe courtesy of Alton Brown

Seafood Chowder

Recipe courtesy of Ina Garten

Ratatouille Seafood Chowder

Recipe courtesy of Michele Urvater

Peruvian Seafood Chowder

Recipe courtesy of Food Network Kitchen

Safe Passage Seafood Chowder

Recipe courtesy of Robert Irvine

BC Seafood Chowder "Poutine"

Recipe courtesy of Josh Wolfe

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking