The Pioneer Woman Tasty Kitchen
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Beaucoup Seafood Chowder

4.00 Mitt(s) 7 Rating(s)7 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 57 votes, average: 4.00 out of 5

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Description

A classic seafood chowder from Nova Scotia…

Ingredients

  • ½ cups Butter
  • 2  Medium Onions, Diced
  • 2 stalks Celery, Diced
  • 1  Potato, Diced
  • 4 cups Water Or Chicken Broth (approximately)
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Oregano
  • 1 Tablespoon Celery Salt
  • ½ teaspoons Pepper
  • ¼ teaspoons Salt (optional)
  • 2 Tablespoons Paprika
  • 3 dashes Tabasco
  • 1 pound (or More) White Fish Such As Haddock Or Sole
  • 1 pound (or More) Fresh, Frozen Or Canned Crab, Shrimp, Scallops, Or Lobster (I Strongly Recommend Scallops And Lobster, And Would Use At Least Two Types Of Shellfish In Addition To The White Fish.)
  • 1 cup Heavy Cream
  • 8 cups Homogenized Milk (2 Litres)

Preparation

For this recipe, I almost always use at least a pound of haddock, a small package of frozen small-sized scallops and a can of frozen lobster knuckles and claws. I think the sweet scallops and lobster really make this chowder.

To make:

In a large Dutch oven, melt the butter and then sauté the onions and celery over medium heat – allow them to soften a little – just a few minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just barely tender. Add the basil, oregano, celery salt, pepper, salt (if using), paprika and Tabasco sauce. It will seem like a lot of spices, don’t worry.

Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.

Add the cream, and then fill the pot with the milk. If you think you’re going to run out of room in the pot, skimp on the milk, not the cream. My Dutch oven is standard-sized, and there is plenty of room.

Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.

* Notes:

Water is traditionally used in chowders such as this, and will taste just fine if you opt for that instead of broth. If using broth, as I do, I recommend using a sodium reduced variety (I use one of those 900 ml tetra paks) – if you find it’s not enough, you can make up the difference with water. The chicken broth adds just a bit of richness to the chowder.

I find chowder is best on the second day, so when entertaining, make it the day before – it will save you time and stress on the day as well.

After refrigeration, I put the pot on low and allow 45 minutes it to heat through. Do not allow the chowder to boil – low heat is key.

You will notice that the spices seem to sit on top of the chowder, like an oil slick. Don’t worry – when you serve, give a little stir and then scoop – just the right amount of spice will come up with the ladle.

Adapted from a family recipe handed down to me by Rose Dyer.

2 Comments

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Carrie on 1.19.2019

I basically did follow this recipe, instead of using chicken broth are used clam juice I think he gets that a lot more flavor. Also instead of using onions are used to scallions just to make it a milder taste. And, I also gave it a good little shot of sherry! For some reason sherry brings out the flavor of the seafood. I do find it a little thin, so more like a seafood soup! For seafood are used cod, shrimp and scallops. I tossed in a little lobster meat just before serving.

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movita beaucoup on 10.9.2011

Oh yay! So glad it was a pleaser!

7 Reviews

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Kristi J M on 1.13.2020

Very Good! Read the reviews and comments and took them into consideration. Used Mahi Mahi (frozen fillets from Costco) and Shrimp (frozen with tails on). Used 1 Cup Heavy Whipping Cream and about 1-2 Cups of Whole Milk total. (In addition to the Chicken Broth as directed.). Might try Clam Juice next time to get even more seafood flavor. Easy and tasty!

Ended up adding Salt, Pepper and Hot Sauce (Colula) to my individual bowl of chowder.

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Jessie Georges on 10.24.2016

So disappointed. I put a lot of money and effort into this soup and had such high expectations. There was way too much liquid. I also thought it was bland. I ended up straining the seafood and veggies out of all of the liquid and threw the rest away.

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Heather on 5.9.2013

My family loved this soup, but I made a few modifications to account for my ingredients on hand. I used 1 lb tilapia, 1/2 lb shrimp, and 1/2 lb scallops. I thought I had potatoes, but I didn’t…so I used some broccoli instead! Sounds crazy, but it was sort of like a creamy broccoli seafood soup. I quite liked it! Also, I used a mix of regular and smoked paprika, just because I love smoked paprika. I used about 4 c. chicken stock. It was homemade, and unsalted, so I added some salt to the pot, as well. I also reduced the milk somewhat. I think I only used about 4 cups. Any more and my pot would’ve been overflowing! After making the milk mod, I think using 8 c. milk would’ve been too much…perhaps accounting for the blandness theimp spoke of. I realize I made so many mods that the soup I made is almost not this soup at all, but this “beaucoup seafood chowder” recipe was a great base recipe to get me going!

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theimp on 2.23.2012

I followed this recipe precisely, using haddock and shrimp and we ended up tossing most of it. It was so bland as to be inedible. Adding more spice just made it worse, unfortunately.

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kj on 2.2.2012

Very good!

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