Seafood Chowder
From kidaria 16 years agoIngredients
- 3 medium russet potatoes, peeled and cubed shopping list
- 2 large stalks of carrots, peeled and cubed shopping list
- 3 stalks of celery, cubed shopping list
- 1 small onion, diced shopping list
- 3 slices of bacon, cubed shopping list
- 400 g of frozen clams shopping list
- 300 g of white fish (ie halibut, snapper, basa...) shopping list
- 300 g of bay shrimp, shelled shopping list
- 1/4 c parsley, chopped finely shopping list
- 1 tbsp dried dill shopping list
- 1 tbsp dried thyme shopping list
- 4 tbsp flour shopping list
- 2 tbsp butter shopping list
- 1 can of evaporated milk shopping list
- 1 cup of 2% milk shopping list
- 1 cup of fish or shrimp stock shopping list
- salt and pepper shopping list
How to make it
- Render bacon in a heavy bottom stock pot. Remove the bacon crisps.
- If there is alot of oil, remove until you have 1 tbsp remaining in the pot.
- Over medium heat add butter to the pot and scrap gently the bacon bits from the pot. Add flour and cook to golden yellow.
- Warm milk and whisk into the roux until smooth and thick.
- Add evaporated milk and stock. Bring up heat to medium.
- Add potatoes, carrots and onions. Cook for another 10 minutes until soften.
- Add celery and clams. Salt and pepper to taste.
- 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.
- Add fish, shrimp, bacon crisp and chopped parleys during the last 10 minutes of cooking.
- Adjust seasoning before serving.
The Rating
Reviewed by 4 people-
Looks great and easy to follow recipe.
buzzbear in New Westminister loved it
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Hello...
I think that this recipe is a 'Winner' whatever the weather!!!
I just want to make it ....right now....! and enjoy it with friends....with a glass of white wine...maybe? !
Thanks for sharing!....A"5"....!
....mjcmcook.......moremjcmcook in Beach City loved it
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I love to try this as the weather is getting cooler every day. Hope you're having a great summer!
frandee in Burnaby loved it
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