Murderously Good Maine Chowdah
15m prep 25m cook 40m ready
A hearty seafood chowder with bacon, white fish, shrimp or lobster, and potatoes in a creamy broth. This recipe, passed down from the author's grandmother, can be made ahead and reheated.
Ingredients
- bacon cut in small pieces
- 3 clove garlic diced
- 2.46 ml salt
- 4.93 ml black pepper
- 4.93 ml cayenne pepper
- 0.5 yellow onion diced
- 237 ml lobster broth
- 2 medium potatoes cut in 1-inch pieces
- 227 g white fish cut in ¾-inch pieces
- 227 g shrimp or lobster meat cut in ¾-inch pieces
- 118 ml light cream
- 29.6 ml fresh parsley chopped
Nutrition (per serving, estimated)
Estimated based off 10 of 12 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 313 mg
- Iron: 4.18 mg
- Magnesium: 87.1 mg
- Phosphorus: 487 mg
- Potassium: 1029 mg
- Zinc: 3.26 mg
Let's Cook
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Step 1.
In a large pot, cook the bacon pieces over medium heat until they render their fat and begin to crisp, about 5 minutes. Add the diced onion and garlic, and stir frequently until the onion becomes translucent, about 3–4 minutes.
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Step 2.
Pour in the lobster broth (or clam or chicken broth) and add the potato pieces. If the broth does not cover the potatoes, add enough water to just cover them. Season with salt, black pepper, and cayenne pepper. Bring the mixture to a boil over high heat.
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Step 3.
Reduce the heat to low and let the chowder simmer for about 10 minutes, or until the potatoes are tender when pierced with a fork.
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Step 4.
Add the white fish pieces and the shrimp or lobster meat. Continue to simmer for another 5 to 10 minutes, until the fish flakes easily and the shellfish is opaque and cooked through. Stir in the light cream and heat until the chowder is hot, but do not let it boil.
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Step 5.
Remove the pot from the heat. Stir in the chopped fresh parsley. Ladle the chowder into bowls and serve immediately with oyster crackers or French bread.
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