Seafood Chowder

Seafood Chowder

Ingredients:

• 4 slices bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 large potatoes, peeled and diced
• 1/4 cup all-purpose flour
• 4 cups seafood stock or fish broth
• 1 cup heavy cream or half-and-half
• 1 cup milk
• 1 pound clams, scrubbed clean
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound scallops
• 1/2 pound white fish fillets (such as cod or haddock), cut into bite-sized pieces
• 1 cup corn kernels (fresh or frozen)
• Salt and freshly ground black pepper to taste
• 1 teaspoon Old Bay seasoning (optional)
• Fresh parsley, chopped, for garnish
• Oyster crackers or crusty bread, for serving

Instructions:

1. Cook the Bacon:

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.

2. Sauté the Vegetables:

1. Add the diced onion, garlic, celery, and carrots to the pot with the bacon fat. Sauté for about 5-7 minutes, until the vegetables are softened and the onions are translucent.

3. Make the Roux:

1. Sprinkle the flour over the sautéed vegetables and stir to coat. Cook for 2-3 minutes to eliminate the raw flour taste.

4. Add the Broth and Potatoes:

1. Gradually stir in the seafood stock, ensuring there are no lumps. Add the diced potatoes and bring the mixture to a boil.
2. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are tender.

5. Cook the Seafood:

1. Add the clams to the pot, cover, and cook for 5-7 minutes, or until the clams open. Discard any clams that do not open.
2. Stir in the shrimp, scallops, white fish, and corn kernels. Simmer for another 5-7 minutes, or until the seafood is cooked through.

6. Finish with Cream and Seasoning:

1. Stir in the heavy cream and milk, and let the chowder heat through for a few minutes without boiling.
2. Season the chowder with salt, freshly ground black pepper, and Old Bay seasoning (if using) to taste.

7. Serve:

1. Ladle the chowder into bowls and garnish with the reserved crispy bacon and chopped fresh parsley.
2. Serve hot with oyster crackers or crusty bread on the side.

Tips:

• Seafood: Feel free to adjust the types of seafood according to your preference or availability. Mussels, crab, or lobster can also be great additions.
• Thicker Chowder: For a thicker chowder, you can increase the amount of flour or reduce the amount of broth.
• Broth: If you can’t find seafood stock, you can use chicken broth, though seafood stock will provide the best flavor.

This Seafood Chowder is rich, creamy, and full of ocean flavors, making it a delightful meal on its own or a satisfying starter for a larger seafood feast. Enjoy!