Recipe by profken
This is an outstanding fish chowder - I make it every Christmas Eve. It is rich and delicious, and great for company. It takes more time and effort than a regular meal, but cooks in one pot, so it is pretty easy to execute. It actually tastes better if you make it a few hours in advance and let it sit. It is adapted from an old HP recipe book, but I have tinkered with it over the past twenty years. Serve with fresh bread and a salad.
- 4 slices thick cut bacon, diced into 1/4 inch pieces
- 1 medium onion, chopped
- 3 -4 stalks celery, chopped
- 1 garlic clove, minced
- 1 bay leaf
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried sage
- 2 tablespoons all-purpose flour
- 3 medium potatoes, peeled & cut into 3/4 inch cubes
- 2 (8 ounce) bottles clam juice
- 2 cups water
- 1 lb firm white fish (like halibut)
- 1 lb fresh seafood (I prefer shrimp and scallops)
- 2 cups half-and-half (1 pint)
- salt and black pepper, to taste
- cayenne pepper
- chopped fresh parsley
Directions See How It's Made
- Saute bacon pieces in a large kettle or dutch oven until it starts to brown.
- Add onion and celery, saute until soft & translucent.
- Add garlic, bay leaf, thyme & sage. Stir frequently for about 1 minute.
- Stir in flour and cook for another minute or two stirring constantly. Do not let flour burn!
- Add water and clam juice. Bring to a boil and add potatoes. Cover and simmer until potatoes are tender, about 20 minutes.
- While cooking, wash and prepare seafood by cutting into bite size pieces. I usually cut fish into 1 inch cubes, and halve scallops and peel/devein shrimp.
- When potatoes are done, add fish to stock mixture & simmer for five minutes. Add other seafood and cook for two more minutes.
- Stir in half and half plus salt, pepper, and cayenne to taste. Heat through and it's ready to serve. Garnish each bowl with chopped parsley.