Seattle Seafood Chowder
Ready In: 1 hr 10 mins
Serves: 6
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
- 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.
- Serve.
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