Beaucoup Seafood Chowder Recipe

Beaucoup Seafood Chowder Recipe


  • 1/4 pound of butter (1/2 cup, or one stick)
  • 2 medium onions, diced
  • 2 stalks of celery, diced
  • 1 potato (no more), diced
  • about 3 cups chicken broth or water* – see notes below
  • 1 tablespoon each of dried basil, oregano, and celery salt
  • 2 tablespoons paprika
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt (optional, I leave it out)
  • three dashes Tabasco sauce
  • about 2 litres of milk – homogenized
  • 1 cup heavy cream
  • 1 lb (or more) white fish – such as haddock, cod or sole
  • 1 lb (or more) shellfish – fresh or frozen scallops or lobster. I strongly recommend using both scallops and lobster – I never use anything else. I use already-cooked lobster, and most often both my scallops and lobster have been frozen. Don’t use any fish with a dominant flavour such as salmon, sardines, clams, etc.


  1. 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.
  2. Layer the fish and shellfish on top. Add just enough chicken broth (or water) to cover. Cook only until fish barely flakes.
  3. 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.
  4. Allow the chowder to warm through. Keep on a bare simmer until serving or refrigerate and slowly heat up before serving.
Recipe source: gardenandtable

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