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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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On a cold and rainy day, this hearty seafood chowder hits the spot as a main course. Serve with some bread and a salad and you got a nutritious meal. Ingredients:
3 medium russet potatoes, peeled and cubed |
2 large stalks of carrots, peeled and cubed |
3 stalks of celery, cubed |
1 small onion, diced |
3 slices of bacon, cubed |
400 g of frozen clams |
300 g of white fish (ie halibut, snapper, basa...) |
300 g of bay shrimp, shelled |
1/4 c parsley, chopped finely |
1 tbsp dried dill |
1 tbsp dried thyme |
4 tbsp flour |
2 tbsp butter |
1 can of evaporated milk |
1 cup of 2% milk |
1 cup of fish or shrimp stock |
salt and pepper |
Directions:
1. Render bacon in a heavy bottom stock pot. Remove the bacon crisps.
2. If there is alot of oil, remove until you have 1 tbsp remaining in the pot.
3. Over medium heat add butter to the pot and scrap gently the bacon bits from the pot. Add flour and cook to golden yellow.
4. Warm milk and whisk into the roux until smooth and thick.
5. Add evaporated milk and stock. Bring up heat to medium.
6. Add potatoes, carrots and onions. Cook for another 10 minutes until soften.
7. Add celery and clams. Salt and pepper to taste.
8. Add dill and thyme. Cook over medium heat for approx. 30 to 40 minutes until potatoes have soften, chowder has reduced by 1/3 in volume.
9. Add fish, shrimp, bacon crisp and chopped parleys during the last 10 minutes of cooking.
10. Adjust seasoning before serving.
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