This seafood chowder is rich and satisfying. If you prefer a different type of seafood you can add shrimp, scallop or fresh clams.
Ingredients:
- 10 strips of bacon, chopped
- 5 cloves of garlic, minced
- 1 head yellow onion, finely chopped
- 1 stick of butter (8 tbsp)
- 1/4 cup flour
- 1 cup white wine
- 1 carrot, cut into small cubes
- 2 celery stalks, cut into small cubes
- 1/2 cup frozen green peas
- 1/2 cup green bell pepper
- 1 cup corn kernels
- 2 medium potatoes, cut into small cubes
- 10 oz cod fillet or any firm fish
- 10 oz can of baby clams or 2 lb fresh clams
- 8 cups low sodium chicken stock
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp dried thyme
- 1/4 cup fresh parsley, chopped or 1 tbsp dried parsley
Directions:
- In a heated pot, add the bacon and fry until golden brown. Set aside.
- In the same pot, add the garlic and onion and saute until translucent.
- Add the butter and flour. Stir and cook until the flour is light brown in color (this is your roux).
- Add 1 cup of white wine and stir making sure to scrape the bottom of the pan.
- Add the carrots, celery, bell pepper, corn kernels, and potatoes and stir for a few minutes.
- Add the fish, clams, bacon, (reserve some bacon for the toppings) chicken stock, salt, pepper, thyme, and parsley.
- Bring to a boil and simmer for 30 to 45 minutes. Stir every 15 minutes to make sure nothing sticks on the bottom of the pan.
- Serve while warm!
Note:
If you want to remove the oil from the bacon, just scooped it with a spoon and replace it with olive oil.
