Seafood Chowder
I love just throwing a bunch of food into a big pot and having it actually be good. Pretty exciting stuff for me.
So that’s what happened with this one the first time I made it and lo and behold it actually turned out. So now (a rather long time later) I have revisited this recipe and tested out the measurements and have found them to work. Not only does this recipe work, it tastes amazing. I am not sure what took me so long to remake this, we just loved it. I did change up what fish I used, I will note that in the ingredient list. Originally I had salmon in it but I am going to remove it because we decided we liked it better without. Salmon should just be made into it’s own chowder – so if all you have is salmon, just use that and forgo the rest of the fish.
But, as aways, taste before you serve and make the necessary adjustments. You get the idea. You really can use whatever fish/seafood combination you want – I went with what was on sale – but there is lots of room for adjustment.
- Ingredients
- ½ a package of bacon, diced
- 4 yukon gold potatoes, diced
- 4 carrots, diced
- 2 celery stalks, diced
- 2 leeks, diced and well rinsed
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) kosher salt
- freshly ground black pepper
- 1 bottle clam juice
- 1 cup white wine
- 3 cups chicken broth
- 2 cups whole milk or half and half
- 2 cups mashed potatoes (I used leftovers)
- 1 pound tilapia or red snapper (snapper gives it a nice buttery flavor)
- ½ pound shrimp, peeled and deveined
- 1 can whole baby clams
- 1 tablespoon dill
- Preheat the oven to 400º.
- In a large dutch oven or stock pot over medium high heat, fry the diced bacon, stirring so it doesn’t burn and cooks evenly. Remove to a paper towel with a slotted spoon once it is nice and crispy.
- Next add the potatoes, carrots and celery and cook until they start to soften, about 10 minutes. Then add the leeks, thyme, salt, pepper, clam juice, wine and just enough chicken broth to cover all the vegetables by about half an inch. Bring to a boil, cover and reduce heat and cook until the potatoes are carrots are soft, about 15 minutes.
- Meanwhile, spray a broiling pan with cooking spray and place the fish on the tray, sprinkle with salt and pepper. Bake until the fish is cooked through, about 5-7 minutes, depending on how thick the fish is, it should flake apart easily with a fork.
- Once the fish is cooked through, remove from the oven and place on a clean surface and flake it apart with a fork and set aside.
- Once the potatoes and carrots are cooked, add the milk or half and half to the pot and heat through. Add the mashed potatoes, stir to break up any lumps, this should thicken the chowder just slightly.
- Next add the fish, shrimp, clams and dill. Allow to simmer just until the shrimp turn pink.
- Season to taste with salt and pepper.
- Serve hot with fresh bread!
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