Prep 40 mins
Cook 30 mins
This is a great soup for those cold nights. Add a salad and some cheesy garlc bread and you have a nice light meal. This can get a little pricy, so I only make it a couple times a year.
- 1⁄4 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
- 1⁄4 cup all-purpose flour
- 2 cups fish stock or 2 (237 ml) bottles clam juice
- 1⁄4 teaspoon dried leaf thyme or 1⁄2 teaspoon chopped fresh thyme
- 1⁄4 teaspoon dried savory or 1⁄2 teaspoon chopped fresh savory
- 1 lb skinned boned salmon or 1 lb halibut
- 1 lb mussels
- 1⁄2 lb shelled shrimp, preferably fresh
- 1 1⁄2 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
- Place bacon in a large saucepan. Cook over medium-high heat, stirring often, until almost crisp, about 2 minutes. Or, heat 1 tablespoon oil in saucepan. Add onion to hot bacon or oil. Reduce heat to medium. Cook, stirring often until onion is softened, about 5 minutes.
- Then, add carrots and potato and cook, stirring often, for about 2 minutes. Push vegetables away from centre of pan. Place butter in centre. When melted, add flour and stir until smooth and bubbly, about 2 minutes. Gradually stir in stock. Mixture will be thick. Add thyme and savory. Continue cooking, uncovered, stirring frequently, until potato is almost tender, about 10 minutes.
- Meanwhile, using your fingers, press on fish, feeling for any bones which might have been missed, and remove. Then, cut fish into large pieces. Scrub mussels under cold water, discarding any that are open and will not close when their shells are tapped.
- When potato is almost done, increase heat to medium-high and stir in all fish and shellfish. Cover, but stir very often to prevent burning. Cook until mussels open, about 4 minutes. Then, reduce heat to medium. Stir in milk and continue cooking, covered, stirring often, just until hot. Do not boil. Taste and add salt and pepper if needed. Serve in big bowls, sprinkled with chives or green onion.
DH and I made this for lunch yesterday. It was nice. We were looking to use up some leftover fish, so in addition to the salmon, shrimp, and mussels we also included some yellowfin tuna and crab, but we omitted the scallops. We were hoping the chowder would be a bit thicker. We used fat-free milk. Next time, I would use the half and half or cream also suggested. The chowder was easy to make and had nice flavor. DH suggested that next time he would cook the mussels first, then pull the meat out of them and add them to the chowder. We served this with garlic cheese bread as suggested. Thank you for this tasty lunch.