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fireman bob's ultimate seafood chowder my way...

(1 rating)
firemanbob65 avatar
Recipe by
Bob Cooney
@firemanbob65
Cottonwood Heights, UT

Here You go Sharon... All for You.... Enjoy !!!!1 Sincerely, Fireman Bob :)

(1 rating)
yield 6 to 8
prep time 30 Min
cook time 40 Min
method Stove Top

Ingredients For fireman bob's ultimate seafood chowder my way...

  • 1/2 lb
    lobster - partially cooked and then cut into 3/4 inch cubes
  • 1/2 lb
    mussels - cleaned
  • 1/2 lb
    clams - with juice
  • 1/2 lb
    fresh shrimp - peeled - medium size
  • 2 1/2 lb
    assorted whitefish fillets such as perch, red snapper, orange ruffy cod, flounder
  • 1 lb
    fresh crabmeat - drained - no shells
  • 1 lb
    scallops - cleaned and halved
  • 6 lg
    garlic cloves - minced
  • 3 c
    red potatoes - peeled and diced
  • 1/2 to 2 c
    flour
  • 3 c
    fish stock - homemade or your choice of store bought
  • 4 can
    10 1/2 ounce chicken broth - or your own homemade chicken stock - your choice
  • 2 stick
    butter
  • 8 slice
    bacon - diced fine
  • 2 Tbsp
    extra virgin olive oil
  • 1 c
    white onion - diced fine
  • 1 1/2 c
    celery - diced fine
  • 1 lg
    leek - diced fine
  • 1 c
    red sweet bell pepper - diced fine
  • 1 c
    carrot - diced fine
  • 2 tsp
    white pepper
  • 1 tsp
    dried thyme
  • 2 lg
    bay leaves
  • 2 can
    12 ounce evaporated skim milk
  • 2 can
    8 3/4 ounce cream corn
  • 2 Tbsp
    hot sauce - or to taste
  • 2 c
    heavy cream
  • 2 Tbsp
    course sea salt - or to taste
  • 2 tsp
    fresh cracked pepper
  • 1 Tbsp
    fresh dill

How To Make fireman bob's ultimate seafood chowder my way...

  • 1
    In a large Stock Pot, heat the oil, add the bacon and cook over low heat for 5 minutes. Add the onion, garlic, leek, carrot, celery and potato, and saute over medium heat for 5 minutes, stirring often. Add the butter to the pan, and when melted, add the flour, stirring continually till " cooked ". Add the fish stock and, bring it to the boil, lower the heat and simmer uncovered for 10 minutes until carrots and potato are just tender.
  • 2
    Add the remaining spices to the Stock Pot.... Add the fish pieces and cook over medium heat for 5 minutes, stirring frequently. Lastly, add the scallops, shrimps, crab, cream, milk, and parsley. Mix well, and heat for 5 minutes, or until scallops and shrimps are cooked and tender. DO NOT allow to boil
  • 3
    Season to taste with salt and pepper, and garnished with dill and serve with a great Crusty Bread. ENJOY !!!!
  • 4
    From Wikipedia..... Chowder is a seafood or vegetable stew, often served with milk or cream and mostly eaten with saltine crackers. Chowder is usually thickened with broken up crackers, but some varieties are traditionally thickened with crushed ship biscuit. New England clam chowder is typically made with chopped clams and diced potatoes, in a mixed cream and milk base, often with a small amount of butter. Other common chowders include Manhattan clam chowder, which substitutes tomatoes for the milk and cream and typically omits potatoes; corn chowder, which uses corn instead of clams; a wide variety of fish chowders; and potato chowder, which is often made with cheese.
  • 5
    The origin of the term chowder is obscure. One possible source is the French word chaudière, the type of cooking/heating stove on which the first chowders were probably cooked. (This, if true, would be similar to the origin of casserole, a generic name for a set of main courses originally prepared in a dish called a casserole.)[1] Another possible (and maybe more probable) source could be the French dish called chaudrée (sometimes spelt chauderée) which is a sort of thick fish soup from the coastal regions of Charente-Maritime and Vendée. The phonetic variant chowda, found in New England, is believed to have originated in Newfoundland in the days when Breton fisherman would throw portions of the day's catch into a large pot, along with other available foods.[1] Fish chowder, corn chowder, and clam chowder continue to enjoy popularity in New England and Atlantic Canada.
  • 6
    NOTE !!!! 12-15 minutes Cover the pot. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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