300x600
Ingredients
- 2 slices bacon , diced
- 1 onions, diced
- 1 celery stalk, diced
- 1 ½ lbs potatoes (roughly 3 large), peeled and chopped
- ¼ c unbleached all purpose flour
- 4 c milk, room temperature
- 3/4 lb fish (cod, haddock, or salmon)
- ½ lb seafood (optional; clams, oysters, scallops, crab meat, baby shrimp all work well)
- ½ c corn, thawed if frozen
- 1 Tbsp fresh parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Sauté bacon in a large soup pot over medium-high heat until crispy, 3-4 minutes. Remove the bacon from the pot and place on a plate. Drain all but 1 Tbsp bacon grease from the pot. Add diced onions and celery to the bacon grease in the pot. Sauté over medium heat until soft, 3-4 minutes. Add potatoes. Saute 1-2 minutes.
- Reduce the heat to low. Add the flour and stir, cooking until the flour is completely moistened.
- Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil, stirring often. Keep the soup at this point until the potatoes are nearly tender, uncovered, 10 minutes. (Reduce the heat if the milk starts to foam.)
- Add the fish and other seafood, and corn. Add the cooked bacon back to the pot. Continue to heat, just below boiling for an additional 10 minutes, until the fish is cooked through.
- Add the parsley, salt, and pepper. Taste and adjust seasonings as needed.
- Chowder can be made a day ahead and re-heated to let the flavors come together a little more or it can be served immediately.
Source : https://www.curiouscuisiniere.com/new-england-seafood-chowder/
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