Prep 20 mins
Cook 50 mins
I found a basic recipe for a seafood chowder in one of my Seattle cookbooks. I have since added ingredients and changed amounts through the years. This recipe is the total of my experimentation. The flexibility of the recipe is great. You may use 1 lb of any assorted shellfish that is in season, to replace the shrimp and scallops. Or sub another pound of white fish or salmon if you choose. It is so versatile. It makes a nice big pot of a winter hardy chowder. It freezes well, for quick dinners another night. (if freezing do not add potatoes until you reheat the soup) It is best when you garnish the soup with oyster crackers or croutons. A wonderful meal on a cold Minnesota winters night!
- 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
- 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.
- In pot, melt butter and add onion, carrots, celery and bell pepper. Sauté vegetables until soften.
- Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
- Add paprika, thyme and cayenne. Cook another minute.
- Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
- Add cubed potatoes and simmer soup for 15 minutes, uncovered.
- Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
- Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.