I like seafood chowder a lot, especially when it is cooked with homemade fish stock. I came across this recipe from my friend Steve Geving and decided to give it a try. In addition to halibut or cod, includes shrimp, crabmenat, clams, mussels, and scallops. I fell in love with it immediately! I like to cook this seafood chowder when the weather turns cold. It really warms my heart eating it.
Ingredients
- •113 grams (1/4 pound) sliced bacon, chopped
- •1 onion, minced
- •5 ml (1 teaspoon) minced garlic
- •3 stalks celery, minced
- •59 ml (1/4 cup) red bell pepper, minced
- •59 ml (1/4 cup) green bell pepper, minced
- •45 ml (3 tablespoons) all-purpose flour
- •237 ml (1 cup) peeled, diced potatoes
- •1.4 liters (6 cups) fish or seafood stock
- •15. ml (1 tablespoon) Worcestershire sauce
- •15 ml (1 tablespoon) Tabasco sauce
- •2 bay leaves
- •5 ml (1 teaspoon) chopped fresh or dried rosemary leaves
- •5 ml (1 teaspoon) fresh thyme leaves
- •.4 kilogram (1/2 pound) boned, skinned cod or halibut, cut in cubes
- •118 ml (1/2 cup) raw shrimp
- •118 ml (1/2 cup) bay scallops
- •118 ml (1/2 cup) crab meat
- •118 ml (1/2 cup) clam meat
- •118 ml (1/2 cup) mussel meat
- •473 ml (2 cups) heavy cream
- •Salt and ground white pepper, as needed
- •Sourdough baguette, sliced, for serving
Preparation
- In a stock pot over medium heat, cook the bacon until well browned but not crisp. Add the onion, garlic, celery, and bell peppers. Saute until softened, about 2 minutes.
Add the flour and stir until the mixture is smooth but not browned, about 2 minutes. Add the potatoes, seafood stock, and 2 cups water. Add Worcestershire, Tabsaco, bay leaves, rosemary, and thyme. Bring to a boil and simmer until the potatoes are tender, 15 minutes or as needed.
Reduce heat; add halibut or cod, shrimp and scallops and simmer for 2 minutes.
Add crab meat, clams and mussels. Pour in the cream. Season with salt and white pepper to taste, and cook over low heat for 5 minutes. Serve in heated bowls with sourdough baguette.