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

Manhattan Clam Chowder

Recipe courtesy of Michael Lomonaco

Seafood Chowder

Recipe courtesy of Ina Garten

Ratatouille Seafood Chowder

Recipe courtesy of Michele Urvater

Safe Passage Seafood Chowder

Recipe courtesy of Robert Irvine

BC Seafood Chowder "Poutine"

Recipe courtesy of Josh Wolfe

BC Seafood Chowder "Poutine"

Recipe courtesy of Josh Wolfe

Peruvian Seafood Chowder

Recipe courtesy of Food Network Kitchen

Larsen's Fish Market Seafood Chowder

Recipe courtesy of Betsy Larsen

Lobster Corn Chowder

Recipe courtesy of Ina Garten

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking