Seattle Seafood Chowder

Name: Seattle Seafood Chowder
Ingredients: 8 slices bacon; 1 1/2 cups onions, chopped; 4 carrots, scrapped and diced; 2 celery ribs, diced; 1/2 cup red bell pepper, diced; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon paprika; 1/4 teaspoon thyme; 1/4 teaspoon cayenne; 1 cup canned clams, chopped with juice; 1 cup clam juice or 1 cup fish stock; 1 cup white wine; 1 cup water; 2 cups heavy cream; 1 large potato, peeled and cube small; 1 1/2 lbs white fish fillets, cut into pieces; 1/2 lb shrimp, peeled and deveined; 1/2 lb scallops, cut in half; 3 tablespoons parsley

20 ingredients

9 steps

Ingredients

8 slices bacon
1 1/2 cups onions, chopped
4 carrots, scrapped and diced
2 celery ribs, diced
1/2 cup red bell pepper, diced
3 tablespoons butter
3 tablespoons flour
1 teaspoon paprika
1/4 teaspoon thyme
1/4 teaspoon cayenne
1 cup canned clams, chopped with juice
1 cup clam juice or 1 cup fish stock
1 cup white wine
1 cup water
2 cups heavy cream
1 large potato, peeled and cube small
1 1/2 lbs white fish fillets, cut into pieces
1/2 lb shrimp, peeled and deveined
1/2 lb scallops, cut in half
3 tablespoons parsley

Directions

1

In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
2

In pot, melt butter and add onion, carrots, celery and bell pepper. Saute vegetables until soften.
3

Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
4

Add paprika, thyme and cayenne. Cook another minute.
5

Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
6

Add cubed potatoes and simmer soup for 15 minutes, uncovered.
7

Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
8

Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
9

Serve.