Seafood Chowder

1. 1

   Step 1

   • a.Cook the bacon and sauté the aromatics.
   • b.In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
   • c.Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
   • d.Add the butter to the pot and let it melt. Add the chopped onion and celery and cook until softened, about 5-6 minutes.
   • e.Stir in the minced garlic and cook until fragrant, about 1 minute more.
2. 2

   Step 2

   • a.Create the chowder base and simmer the potatoes.
   • b.Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
   • c.Gradually whisk in the clam juice and fish stock until the mixture is smooth.
   • d.Add the diced potatoes, bay leaf, dried thyme, salt, and pepper. Stir to combine.
   • e.Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 12-15 minutes.
3. 3

   Step 3

   • a.Add the seafood and finish with cream.
   • b.Gently add the cod and smoked haddock chunks to the pot. Simmer for 3-4 minutes, until the fish begins to flake.
   • c.Add the shrimp and cook until they are pink and opaque, about 2-3 minutes. Avoid overcooking.
   • d.Reduce the heat to low and stir in the heavy cream and the reserved crispy bacon.
   • e.Heat through gently for 1-2 minutes, but do not allow the chowder to boil.
   • f.Remove the bay leaf before serving.
4. 4

   Garnish with fresh parsley and serve hot

   • a.This chowder is excellent with oyster crackers or crusty bread for dipping.

Cuisines we love