SEAFOOD CHOWDER

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Seafood Chowder image

Provided by Regina Schrambling

Categories     dinner, one pot, soups and stews, main course

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 17

1/4 pound applewood smoked bacon, diced
1 Spanish onion, diced
4 stalks celery, diced
4 large carrots, diced
3 Idaho or Yukon Gold potatoes, scrubbed and diced (not peeled)
3 cloves garlic, chopped
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 chipotle chili in adobo sauce, chopped
2 1/2 cups heavy cream
6 cups fish or vegetable stock
12 ounces white fish, like flounder, cut in large chunks
12 oysters, shucked
12 medium shrimp or scallops
4 scallions, trimmed and chopped

Steps:

  • Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
  • Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
  • Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.

Nutrition Facts : @context http, Calories 710, UnsaturatedFat 19 grams, Carbohydrate 40 grams, Fat 48 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 26 grams, Sodium 1820 milligrams, Sugar 8 grams, TransFat 0 grams

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