Seafood Chowder

Instructions

1. 1

   Cook the bacon and sauté the aromatics.

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

   Create the chowder base and simmer the potatoes.

   • Sprinkle the flour over the vegetables and stir continuously for 1 minute to cook out the raw flour taste.
   • Gradually whisk in the clam juice and fish stock until the mixture is smooth.
   • Add the diced potatoes, bay leaf, dried thyme, salt, and pepper. Stir to combine.
   • 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

   Add the seafood and finish with cream.