Creamy Seafood Chowder

local_grocery_store Ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 potatoes, peeled and diced
• 4 cups fish stock
• 1 bay leaf
• 1 teaspoon thyme, chopped
• 1 cup heavy cream
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound cod fillets, cut into chunks
• 1/2 pound clams, cleaned
• to taste salt
• to taste black pepper, ground
• 2 tablespoons fresh parsley, chopped

restaurant_menu Method

1. 1.In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon grease in the pot.
2. 2.Add the chopped onion, celery, and minced garlic to the pot. Cook until the vegetables are softened, about 5 minutes.
3. 3.Add the diced potatoes, fish stock, bay leaf, and chopped thyme to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
4. 4.Remove the bay leaf from the pot and use an immersion blender to partially blend the soup, leaving some chunks of potatoes for texture.
5. 5.Stir in the heavy cream and bring the soup back to a simmer.
6. 6.Add the peeled and deveined shrimp, cod fillets, and cleaned clams to the pot. Cook until the seafood is cooked through and the clams have opened, about 5-7 minutes.
7. 7.Season the chowder with salt and black pepper to taste.
8. 8.Serve the creamy seafood chowder hot, garnished with the crispy bacon and chopped fresh parsley.

lightbulb_outline Tips

• chevron_rightFor extra flavor, you can use homemade fish stock instead of store-bought.
• chevron_rightFeel free to customize the seafood chowder by adding your favorite seafood, such as scallops or mussels.
• chevron_rightServe the chowder with crusty bread or oyster crackers for dipping.