FIREMAN BOB'S SEAFOOD CHOWDER MY WAY...

Fireman Bob's Seafood Chowder my way... image

Provided by Bob Cooney @firemanbob65

Number Of Ingredients 25

1 pound(s) shrimp, peeled and deveined
1 pound(s) bay scallops
1 pound(s) clams, chopped
1 pound(s) hadock
1/2 quart(s) milk
3 dash(es) liquid smoke
2 tablespoon(s) extra virgin olive oil
1 pound(s) pork belly, chopped fine dice
1 pound(s) bacon, crispy and crumbled
1 cup(s) flour
2 tablespoon(s) thyme
2 tablespoon(s) old bay seasoning
1 stick(s) butter
2 tablespoon(s) smoked paprika
3 clove(s) garlic, minced
1 large vidalia onion, diced fine
6 stalk(s) celery, chopped, small dice
3 medium whole leeks, washed, diced fine
3 large bay leaves
3 large red potatoes, peeled and diced into small bite sized pieces
1 quart(s) chicken stock
2 cup(s) carrots, small dice
1 pint(s) heavey cream
3 tablespoon(s) fresh parsley, chopped fine
- fresh ground pepper to taste

Steps:

Lay the Haddock in a LARGE Dutch Oven and pour in the milk. Add the liquid smoke and cover and bring to a slow boil. Remove the Dutch Oven from the heat and leave undisturbed for 5 mins, until the haddock is almost cooked.
Lift the haddock from the milk, and flake onto a plate. Reserve the milk for later and set aside.
Heat the oil in the LARGE Dutch Oven and gently saute the pork belly until starting to brown, add bacon. Add the celery, leeks, bay leaves and potatoes, thyme, old bay seasoning, stock, onions, carrots, flour and cook for 6 mins.
Pour the reserved milk, into the Dutch Oven, Bring to the simmer and cook for 10 mins.
Add the flaked haddock, shrimp, scallops, clams and cream. Season with pepper and stir in the parsley. Heat through gently.
Serve with a Crusty Bread. ENJOY!