Recipe courtesy of Jennifer Bouchard
Save Recipe Print
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

BC Seafood Chowder "Poutine"

Recipe courtesy of Josh Wolfe

Larsen's Fish Market Seafood Chowder

Recipe courtesy of Betsy Larsen

Clam Chowder

Recipe courtesy of Courtney Weiner

Clam Chowder

Recipe courtesy of Union Oyster House

Fish Chowder

Recipe courtesy of Food Network Kitchen

Lobster Corn Chowder

Recipe courtesy of Ina Garten

Corn and Crab Chowder

Recipe courtesy of Rachael Ray

Classic Clam Chowder

Recipe courtesy of Tyler Florence

New England Clam Chowder

Recipe courtesy of Robert Irvine

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories