Seafood Chowder
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼pound applewood smoked bacon, diced
- 1Spanish onion, diced
- 4stalks celery, diced
- 4large carrots, diced
- 3Idaho or Yukon Gold potatoes, scrubbed and diced (not peeled)
- 3cloves garlic, chopped
- Salt and freshly ground black pepper to taste
- 1tablespoon chopped fresh thyme
- 1tablespoon chopped fresh oregano
- 1tablespoon chopped fresh basil
- 1chipotle chili in adobo sauce, chopped
- 2½cups heavy cream
- 6cups fish or vegetable stock
- 12ounces white fish, like flounder, cut in large chunks
- 12oysters, shucked
- 12medium shrimp or scallops
- 4scallions, trimmed and chopped
Nutritional analysis per serving (6 servings)
698 calories; 47 grams fat; 26 grams saturated fat; 1 gram trans fat; 13 grams monounsaturated fat; 4 grams polyunsaturated fat; 39 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 32 grams protein; 1815 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.
Private Notes
Comments
2 tips. 1: If you don't eat, want or have a religious taboo on the consumption of pork, get some premium smoked white fish and or mackerel from your favorite Jewish Deli and add that after sweating your onions and veges...the skin (where the smokieness and good oils are) and all. 2: add frozen whole cooked baby (shelled) clams, just before serving and a pat of butter on each bowl.
I often use fennel in place of celery--it works well.
Best chowder ever. I used clams rather than oysters and Thai basil as well as some red pepper for colour. Really amazing!
Yum. All I had on hand were a pound of Georgia wild shrimp and one filet of cod, and it worked great. Made broth from the shrimp shells. And I added the extra chipotle, plus a little anchovy paste and some Hungarian paprika paste. And fresh bread with a compound butter.
Tasty but not nearly as thick as most chowders. Thought it odd to add the cream before the stock? Suggestions?
Tasty but not as thick as most chowders? Suggestions?
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