Beaucoup Seafood Chowder


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)


For this recipe, I almost always use at least a pound of haddock, a small package of small frozen scallops, and a box 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 then saute the onions and celery over medium heat – let them soften a bit – just a few minutes. Add the potato and add only enough chicken broth (or water) to barely cover. Cook until the potato is just tender. Add basil, oregano, celery salt, pepper, salt (if using), paprika and Tabasco sauce. This will look 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 the fish just flakes.

Add the cream, 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 a standard size and there is plenty of room.

Allow chowder to warm up. Simmer naked until serving or refrigerate and heat slowly before serving.

  • Notes:

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

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

After chilling, I set the pot on low and let it spend 45 minutes heating. Don’t let the chowder 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, stir a little, then scoop – just the right amount of spice will come with the ladle.



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