New England Seafood Chowder

Recipe by JackieOhNo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    ounces bacon, cut into 1-inch squares (about 8 slices)
  • 4
    medium onions, coarsely chopped (or large onions)
  • 3
    medium celery ribs, sliced
  • 3
    lbs boiling potatoes, peeled and cut into 1/2-inch dice
  • 2
    cups fish stock or (8 ounce) bottles clam juice, mixed with 1 cup water
  • additional fish stock or water
  • 2
    fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme)
  • 2
    cups milk (or more)
  • 12
  • 1
    dash hot pepper sauce, to taste
  • salt & freshly ground black pepper (to taste)
  • 2
    lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock)
  • 1 14
    cups canned tomatoes, drained and cut into 3/4-inch pieces
  • 12
    lb bay scallop, cut into 3 pieces each (or whole sea scallops)
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DIRECTIONS

  • Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
  • Transfer to paper towel using slotted spoon.
  • Pour off all but 3 T. bacon fat.
  • Add onions and celery to Dutch oven.
  • Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
  • Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
  • Bring to boil.
  • Tie thyme and parsley in a piece of cheesecloth. Add to soup.
  • Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
  • Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
  • Return puree to soup.
  • Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
  • Bring soup to boil, stirring until smooth.
  • Thin with more milk if desired.
  • Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
  • Discard cheesecloth bag.
  • Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
  • Adjust seasoning.
  • Cover and simmer until fish and scallops are just opaque, about 1 minute.
  • Ladle soup into bowls.
  • Top each with thin pat of butter.
  • Sprinkle with paprika and serve.
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