Seafood Chowder

Name: Seafood Chowder
Ingredients: 14 cup diced bacon or 1 tablespoon vegetable oil; 1 large onion, chopped; 1 cup diced carrot, about 2 to 3 medium-size carrots; 1 cup diced peeled potato, about 1 large potato; 2 tablespoons butter; 14 cup all-purpose flour; 2 cups fish stock or 2 (237 ml) bottles clam juice; 14 teaspoon dried leaf thyme or 12 teaspoon chopped fresh thyme; 14 teaspoon dried savory or 12 teaspoon chopped fresh savory; 1 lb skinned boned salmon or 1 lb halibut; 1 lb mussels; 12 lb shelled shrimp, preferably fresh; 1 12 lbs scallops; 2 cups homogenized milk (or 1 cup half-and-half cream and 1 cup milk); 1 pinch salt; 1 pinch white pepper; snipped chives or sliced green onion

17 ingredients

25 steps

Ingredients

14 cup diced bacon or 1 tablespoon vegetable oil
1 large onion, chopped
1 cup diced carrot, about 2 to 3 medium-size carrots
1 cup diced peeled potato, about 1 large potato
2 tablespoons butter
14 cup all-purpose flour
2 cups fish stock or 2 (237 ml) bottles clam juice
14 teaspoon dried leaf thyme or 12 teaspoon chopped fresh thyme
14 teaspoon dried savory or 12 teaspoon chopped fresh savory
1 lb skinned boned salmon or 1 lb halibut
1 lb mussels
12 lb shelled shrimp, preferably fresh
1 12 lbs scallops
2 cups homogenized milk (or 1 cup half-and-half cream and 1 cup milk)
1 pinch salt
1 pinch white pepper
snipped chives or sliced green onion

Directions

1

Place bacon in a large saucepan.
2

Cook over medium-high heat, stirring often, until almost crisp, about 2 minutes.
3

Or, heat 1 tablespoon oil in saucepan.
4

Add onion to hot bacon or oil.
5

Reduce heat to medium.
6

Cook, stirring often until onion is softened, about 5 minutes.
7

Then, add carrots and potato and cook, stirring often, for about 2 minutes.
8

Push vegetables away from centre of pan.
9

Place butter in centre.
10

When melted, add flour and stir until smooth and bubbly, about 2 minutes.
11

Gradually stir in stock.
12

Mixture will be thick.
13

Add thyme and savory.
14

Continue cooking, uncovered, stirring frequently, until potato is almost tender, about 10 minutes.
15

Meanwhile, using your fingers, press on fish, feeling for any bones which might have been missed, and remove.
16

Then, cut fish into large pieces.
17

Scrub mussels under cold water, discarding any that are open and will not close when their shells are tapped.
18

When potato is almost done, increase heat to medium-high and stir in all fish and shellfish.
19

Cover, but stir very often to prevent burning.
20

Cook until mussels open, about 4 minutes.
21

Then, reduce heat to medium.
22

Stir in milk and continue cooking, covered, stirring often, just until hot.
23

Do not boil.
24

Taste and add salt and pepper if needed.
25

Serve in big bowls, sprinkled with chives or green onion.