Old Bay Seafood Chowder

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
24 servings

The term chowder comes from the French chaudiére, which is a cauldron fisherman used to make stews. This classic seafood chowder features haddock, imitation crab meat, cheddar cheese, onions, celery and potatoes.

Ingredients

2 1/2 lbs. haddock, frozen
5 tbsp. butter or margarine
2 large onions, chopped
7 stalks celery, chopped
7 carrots, chopped
7 potatoes, sliced
1 1/2 cups flour
2 1/2 tsp. salt
5 tbsp. Old Bay Seasoning
54 oz. chicken broth, canned
7 1/2 cups milk
1 1/2 lbs. small shrimp, raw, cleaned
4 1/2 lbs. imitation crab meat, chopped
2 1/2 cups cheddar cheese, shredded

Steps

1. Thaw frozen fish enough to cut into cubes. Reserve.

2. In large saucepan, melt butter or margarine. Add onions, celery, carrots and potatoes and cook until onions are transparent.

3. Carefully blend in flour, salt and Old Bay Seasoning. Cook for 1 min., stirring constantly.

4. Add chicken broth to milk and seasoned vegetables and cook over medium heat for 25 mins. Add reserved haddock, shrimp and chopped crab meat and cook for an additional 10 mins.

5. Stir in shredded cheese. Continue to stir and cook until cheese melts. Serve immediately.
Recipe by McCormick for Chefs

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources