Recipe

Seafood Chowder Recipe

	Elle / All my dishes 2 years, 8 months ago From a local restaurant, The Loaf and Ladle--if you like soups and sandwiches, it's a good cookbook, by Joan Harlow, who started the restaurant. My favorite chowder, ridiculously easy, really. You want to be careful with chowder--it's fragile and s... More Prep:15m Cook:40m Servings:4	Elle
	seafood chowder buttery

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Ingredients

2 large potatoes (peeled and diced)

1 quart of stock (I use 2 cups fish stock and 2 cups chicken stock for richer flavor)

1 bay leaf

2 ounces salt pork (cut into small pieces)

1 large onion (peeled and diced)

2 cans evaporated milk, or 3 cups light cream (I use the cream, but she says that if you're going to leave this on the heat for a while, use the evap. milk, as it's more stable and won't curdle.)

2 TBSP butter

salt and pepper to taste

3/4-1 tsp dried thyme

2 tsp dried parsley

1/2 lb shrimp (peeled and deveined)

1/2 lb bay scallops

1 7 oz can chopped clams

1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces

Directions

Peel and dice potatoes and put them in the stock to boil. Add the bay leaf.

Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions in.

Remove the salt pork from the pan and cook the onions in the rendered fat.

When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.)

Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later.

Add the butter, thyme and parsley to the stock.

Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood.

Add the cream or evap. milk, season with salt and pepper, and just heat until the cream is heated through, don't boil.

Serve in warm bowls, garnished with the salt pork.

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Comments

foodandaflick 2 years, 6 months ago said:
The ultimate seafood chowder!YUM

alaskanmom 2 years, 5 months ago said:
This sounds so good! Just had some over the weekend up in Denali National Park. Around here we use salmon for the fish part. Can't wait to go fishing so I can make some.

savblancgirl 2 years, 2 months ago said:
I made this up using the seafood readily available to us here in New Zealand and it was a real hit with the teenage son. Will make it again for sure!!

pipergirl 1 year, 12 months ago said:
As soon as I got to the ingredient salt pork it sounded like what my relatives in Newfoundland would make! Thanks so much for posting this recipe!

eeks 1 year, 9 months ago said:
This looks great!! on my next weeks dinner menu!! with a nice crusty french bread!! YEAH!!!

eeks 1 year, 9 months ago said:
Also a little sliced green onion and some cheddar as a garnish would be nice!! It's great on potato soup!!

eeks 1 year, 9 months ago said:
This is going on the table tonight...I've been returning to this recipie long enough...time to cook!! I'll let you know how it goes!!

Thanks a lot for this one. looks so good!!

notyourmomma 1 year, 6 months ago said:
This is delicious and very easy to put together. I love chowder, any time of year. Wonderful post.

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