Monday, December 17, 2012
Posted by Sandee
1/2 pound bacon cut into 1/3-inch dice
4 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
3 cups Kitchen Basics Natural Seafood Cooking Stock
2 pounds Yukon Gold, Maine, PEI or other all-purpose potatoes, peeled and sliced 1/4 inch thick.
Kosher or sea salt and freshly ground black pepper
3 cups heavy whipping cream
3 pounds skinless cod or pollack fillets, pinbones removed
1 large bag of cooked shrimp 30-40 count tail off
6 (6.5 ounce) canned minced clams -drained
1. Heat a 4 to 6 quart heavy pot over low heat and add the diced bacon. Cook until bacon is crisp and golden brown. Use a slotted spoon to transfer the bacon to a small ovenproof dish, leaving the fat in the pot, and reserve for later. Hubby just leaves the bacon in the pot, so leave it in the pot.
2. Add the butter, onions, savory or thyme, and bay leaves to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned. Add 3 cups of fish stock, and simmer slowly, then add the potatoes. If the stock doesn't cover the potatoes, add just enough water to cover them.
3. Slowly simmer the potatoes, partially covered until done, stir often to prevent sticking. Season the mixture with salt and pepper to taste. Thicken the mixture with a rue of cornstarch to as thick as you prefer. When the mixture is thickened bring to a boil and then turn off. Add the clams, cod or pollack fillets, the shrimp and heavy whipping cream. Stir gently then cover and let sit (the fish will finish cooking during this time).
4. If you are not serving the chowder within an hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise let it sit for up to an hour at room temperature, allowing the flavors to meld.
5. When ready to serve, reheat the chowder over low heat; don't let it boil.
6. Ladle up the chowder in your favorite bowl, add some warm french bread and enjoy.
Makes about 14 cups; serves 8 as a main course.
Image Credit: Seafood Chowder @ Recipe.com