Vineyard Chowder Recipe

Name: The Gryphons Vineyard Chowder Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: New England
Ingredients: 1 pound shrimp, peeled and deveined; 1 pound scallops; 1 pound clams, cleaned; 1 cup crab meat, cooked; 1 pound haddock fillet, cut into chunks; 2 cups potatoes, diced; 1 medium onion, chopped; 2 stalks celery, chopped; 3 cloves garlic, minced; 4 cups fish stock or seafood broth; 1 cup heavy cream; 1 cup white wine; 4 tablespoons butter; 1 teaspoon thyme, dried; 1 leaf bay leaf; to taste salt; to taste black pepper; 4 slices crusty bread, sliced

Inspired by The Gryphon

Time45m

Serves4

shrimp, scallops, clams, crab, haddock, and potatoes in Coastal New England style seafood broth, toasted bread

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

1 pound Shrimp, peeled and deveined

1 pound Scallops

1 pound clams, cleaned

1 cup crab meat, cooked

1 pound haddock fillet, cut into chunks

Vegetables

2 cups potatoes, diced

1 medium onion, chopped

2 stalks Celery, chopped

3 cloves Garlic, minced

Liquids

4 cups fish stock or seafood broth

1 cup Heavy cream

1 cup White wine

Seasonings

4 tablespoons Butter

1 teaspoon thyme, dried

1 leaf bay leaf

to taste Celtic sea salt

to taste black pepper

Bread

4 slices crusty bread, sliced

Method

Preparation

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the chopped onion, celery, and minced garlic. Sauté until the vegetables are softened, about 5 minutes.

Add Potatoes and Liquids

Stir in the diced potatoes, fish stock, white wine, thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for about 10 minutes, or until the potatoes are tender.

Cooking the Chowder

Combine Seafood

Add the shrimp, scallops, clams, crab meat, and haddock to the pot. Cook for an additional 5-7 minutes, or until the seafood is cooked through and clams have opened.

Finish with Cream

Stir in the heavy cream and adjust seasoning with salt and pepper as needed. Remove the bay leaf before serving.

Serving

Serve Chowder

Ladle the chowder into bowls and serve hot with toasted crusty bread on the side.