New England Seafood Chowder

New England Seafood Chowder

Recipe by Sandra MyersCourse: Dinner, SoupsCuisine: EnglishDifficulty: Medium




  • 3/4 pound salmon filet, cut into 1-inch pieces

  • 3/4 pound cod filet, cut into 1-inch pieces

  • 1/2 pound shrimp, cut into 1-inch pieces (can be whole, if small)

  • 1/2 pound lobster meat, cut into 1-inch pieces

  • 3 cups seafood stock

  • 2 cups whole milk

  • 1 cup heavy cream

  • 1 cup carrots, cut to match-sticks

  • 1 cup leek, diced

  • 1 cup waxy potatoes cut to match-sticks

  • 1 cup russet potatoes cut to 1/4 inch dice

  • 3 tablespoons fresh dill or parsley

  • olive oil

  • salt and pepper to taste


  • Heat olive oil in a large heavy bottomed Dutch oven. Add leeks and sauté until translucent, about 3-4 minutes.
  • Add carrots and cook a few more minutes. Add both potato types, then seafood stock. Make sure that stock covers vegetables.
  • Cover with a lid and let simmer on low heat for 20-25 minutes, until russet potatoes have disintegrated, and waxy potatoes and carrots are tender.
  • Add fish and shrimp and let simmer on very low for 5-8 minutes, until fish is cooked through; stirring occasionally. Then add lobster meat.
  • Stir in milk and cream. Bring back to just a boil.
  • Remove from heat and adjust seasoning.
  • Garish with dill or parsley, if desired. Serve immediately!
New England Seafood Chowder
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