Prep 1 hr
Cook 1 hr
I found a recipe in Field and Stream for panfish chowder while waiting in the doctors office the other afternoon and decided to try to adjust to Alaskan proportions. I just had my first bowl, and I will be honest, it is the best ever chowder I have ever eaten. EVER. Easy recipe also, except for gathering the ingredients.
- 2 lbs halibut, skinless fillet
- 1 lb chopped clam
- 1 lb shrimp
- 1 lb crabmeat
- 5 slices bacon
- 4 ears corn
- 4 cups cubed potatoes
- 5 medium carrots
- 5 stalks celery
- 1 large onion
- 2 tablespoons savory
- Old Bay Seasoning
- 8 cups water
- 2 cups heavy cream
- 1. Make the Stock. Shuck corn, and then cut corn from the cob, I ended up with 4 c cut corn, chopped the cobs in half and add them to 8 C boiling water, boil 30 minutes.
- 2. Fry bacon, crispy, chop onions and celery while frying, remove bacon and add onions/celery to bacon grease and simmer till tender, while chopping up potatoes, carrots.
- 3. Remove cobs from broth, add onions/celery/potatoes/carrots/corn, cook until tender, chop up fish. Add savory, salt/ pepper to taste, and chopped bacon.
- 4.Add clams, crab, shrimp, and then halibut, simmer until halibut begins to flake.
- 5. Add heavy cream around the outside of the pan and stir gently through.
- 6. I like thick chowder, so I blended about a half cup corn starch with water and added it slowly to the chowder and cooked until the right thickness, you can adjust to your liking.