Laura’s Famous Seafood Stew From The Red Barn In Augusta Maine

Few things are as “New England” as a rich bowl of seafood stew or chowder. And today, I have a very special recipe for you. This one comes directly from Laura Benedict, the owner of The Red Barn in Augusta, Maine.

Laura surprised me with a copy of her locally celebrated seafood stew and gave me permission to share the recipe. So even if you can’t make it to Maine this summer, you can still enjoy a taste of Maine at home.

A cup of seafood stew from the Red Barn.
Photo Credit: The Red Barn.

Visiting Maine?

If you are lucky enough to be in the area, you can stop by The Red Barn at 455 Riverside Dr, Augusta, ME 04330. Their phone number is (207) 623-9485. Their website and menu can be viewed here.

Hours are:
Monday-Wednesday: Closed
Thursday-Sunday: 11am-7pm

What Is Seafood Stew?

To differentiate this particular stew from other chowders sold in Maine, the best way to describe it is that it is served in a thin, creamy broth instead of that thick, white, often potato-filled chowder base most people are accustomed to. But don’t let that fool you. This stew is incredibly delicious! In fact, there is a reason the line is long at the Red Barn, and this stew definitely contributes to the throngs of people waiting to place their orders. This stew is well-known and locally loved.

(The recipe in the image below is in a recipe card at the bottom of this post for easy printing)

Image of a printed recipes
Photo Credit: The Red Barn.

About The Ingredients

Onion – Yellow onions will work well here.

Butter – Opt for salted butter.

Flash-frozen scallops – They must be flash-frozen in order to produce seafood stock during cooking.

Icelandic haddock – Cut into large, bite-sized chunks.

Maine shrimp – Shells removed.

Maine lobster – Meat only.

Half & Half – You can add this with your heart. A range is given, but you’ll have to add to taste to get an exact amount for you.

How To Make Seafood Stew?

A closeup of a cup of seafood stew from the Red Barn.
Photo Credit: The Red Barn.

In an 8-quart aluminum pot, add onions, butter, and scallops. Cook over medium heat until the butter is melted. Add haddock, shrimp, and lobster, and bring to a boil. Cook time is about 20 minutes. “The key is fast and furious,” says Laura. Remove from heat. Add 4 ounces of half & half for each serving or as desired.

(Recipe may be adjusted for a smaller quantity)

Storage

Store this in an airtight container for up to 3 days in the fridge.

Freezing

Freezing is not recommended for this recipe.

Reheating

Warm this in a pot or in a microwave.

Recipe Supplies

For this recipe, you’ll need an 8-quart aluminum pot.

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Laura’s Famous Seafood Stew From The Red Barn In Augusta Maine

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A cup of seafood stew from the Red Barn.

Laura’s Famous Seafood Stew

Delicious seafood stew from the Red Barn in Augusta, Maine.
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 1 batch

Ingredients

  • 6 oz. finely chopped onion
  • 2 lbs. butter
  • 5 lbs. flash-frozen scallops (need flash-frozen to produce seafood stock)
  • 5 lbs. Icelandic haddock (cut into portions)
  • 3 lbs. Maine shrimp
  • 1 lb. Maine lobster
  • 32-64 oz. Half & half (as desired)

Instructions

  • In an 8-quart aluminum pot, add onions, butter, and scallops. Cook over medium heat until the butter is melted.
    Add haddock, shrimp, and lobster, and bring to a boil. Cook time is about 20 minutes.
    "The key is fast and furious," says Laura.
    Remove from heat. Add 4 ounces of half & half for each serving or as desired.
    (Recipe may be adjusted for a smaller quantity)
    A closeup of a cup of seafood stew from the Red Barn.

Notes

Nutrition data is not available for this recipe.

This originally appeared on The Gracious Pantry.

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