SEAFOOD AND CORN CHOWDER

SEAFOOD AND CORN CHOWDER image

Yield 6-8 servings

Number Of Ingredients 14

2 tablespoons butter
7 oz bacon, diced (about 5 slices), maple bacon used here
1 medium onion, diced
2-3 bay leaves (depending on size)
¼ cup plus 2 tablespoons flour
16 oz clam juice
12 oz water
2 lbs potatoes, red and Idaho used
3 ears fresh cut corn, or 9oz canned corn
10 oz Haddock, slice into 1 inch wide pieces (cod or scrod can be used)
2 6.5 oz cans minced clams, drained, reserved liquid, equal amount steamed fresh clams if available
4-6 oz fresh crabmeat, picked over for shells
1 pint Half and Half
Salt and pepper to taste

Steps:

In a six quart saucepan, melt the butter over medium heat and add the diced bacon. When bacon is crisp, add the diced onions and bay leaves. Cook until onions are translucent then add the flour. Stir until the flour is the color of light brown. Add the clam juice and with a wooden spoon scrap the bottom of the pan to remove all the yummy bits that the bacon and onions left behind. Add the water and the reserved liquid from the canned clams then add the potatoes. NOTE: at this point if you are using fresh corn, add the corn kernels and the corn cob to the saucepan also for added flavor. Cover and cook until potatoes are fork tender. Add the fish. Cook for 2 minutes and then add the clams and crabmeat. Stir gently and add the Half and Half. Let chowder come to a low simmer and heat thoroughly. Add salt and fresh cracked pepper to taste. Serve in a hollowed out bread bowl