This is a combination of my Aunt Jo's recipe and a recipe from a chowder cook book that I purchased in Bar Harbor, Maine. Absolutely delicious especially during the cold weather months.
2 slices of bacon
2 med to large raw red potatoes cubed (I leave the skins on)
2 cups water
1/4 lb cod or haddock fillet (uncooked)
3/4 lb small scallops (uncooked)
3 small lobster tails (uncooked)
1 can evaporated milk
3/4 lb cooked shrimp (peeled and deveined)
3/4 cup shredded Romano or Monterey Jack cheese (optional)
2 slices of bacon
2 med to large raw red potatoes cubed (I leave the skins on)
2 cups water
1/4 lb cod or haddock fillet (uncooked)
3/4 lb small scallops (uncooked)
3 small lobster tails (uncooked)
1 can evaporated milk
3/4 lb cooked shrimp (peeled and deveined)
3/4 cup shredded Romano or Monterey Jack cheese (optional)
Salt and Pepper to taste
**if you must use an onion (I don't), 1/2 cup chopped onion**
Fry up bacon. Remove bacon from pan but retain bacon grease. **If using the onion, slowly saute onion in bacon grease until onions are clear. Let bacon grease cool down slightly so as not to spatter and add water and cubed potatoes. Cover and cook potatoes about 15 minutes. Lay raw fish fillet and other raw seafood on top of potatoes and simmer uncovered until fish begins to flake apart. Add evaporated milk, salt and pepper to taste and then the shrimp. Stir and keep on low temp to prevent milk from scorching. Add cheese to the mixture for an even creamier texture just long enough for cheese to melt.
This will make plenty for two people. I usually double all ingredients and have plenty for two meals. Clams can be added if desired.
**if you must use an onion (I don't), 1/2 cup chopped onion**
Fry up bacon. Remove bacon from pan but retain bacon grease. **If using the onion, slowly saute onion in bacon grease until onions are clear. Let bacon grease cool down slightly so as not to spatter and add water and cubed potatoes. Cover and cook potatoes about 15 minutes. Lay raw fish fillet and other raw seafood on top of potatoes and simmer uncovered until fish begins to flake apart. Add evaporated milk, salt and pepper to taste and then the shrimp. Stir and keep on low temp to prevent milk from scorching. Add cheese to the mixture for an even creamier texture just long enough for cheese to melt.
This will make plenty for two people. I usually double all ingredients and have plenty for two meals. Clams can be added if desired.
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