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Scrumptious Seafood Chowder (3/9/2012)

Scrumptious Seafood Chowder

4-6 slices bacon
1 medium onion, chopped
3 cups diced peeled potatoes
1 ¼ cups water
1 7 oz. bottle clam juice
½ lb. cod, cut into 1-inch pieces
½ lb. pollack, or other white fish cut into 1-inch pieces
¼ cup butter, melted
2 teaspoons salt
1 teaspoon dried parsley
½ teaspoon curry powder
3 ½ cups milk
12 oz. evaporated milk
2 tablespoons all-purpose flour
2 tablespoons butter or margarine
½ lb. Crab meat, cut into pieces
1 lb. frozen shrimp, rinsed and thawed

In a large soup pot, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels, reserve drippings. Saute onion in drippings until tender. Add potatoes, water, and clam juice; bring to a boil. Cook for 10 minutes.

Add cod and pollack. Cook for 10 minutes, or until fish flakes easily with a fork. Add the butter, salt, parsley, and curry powder. Stir in milk and evaporated milk; heat through.

In a separate saucepan, over medium heat, melt butter, then add flour, whisking constantly until the mixture cooks to a light brown color. Add a couple of ladles full of chowder broth to mixture, stirring constantly, until well blended. Add the mixture to the soup pot, and stir until well blended.

Add crab and shrimp pieces. Heat through, about 5 minutes. Serve, garnished with bacon if desired.


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