Classic Seafood Chowder

READY IN: 1hr

INGREDIENTS

  • 3slices thick-cut bacon, diced
  • 1mediumonion, diced
  • 1stalkcelery, diced
  • 1carrot, diced
  • 2teaspoons minced garlic
  • 1lbrusset potato, diced
  • 5cupswater
  • 1tablespoonlobster base
  • 2teaspoonschicken base
  • 12 cupwhite wine
  • 1teaspoonOld Bay Seasoning
  • 14 teaspoondried thyme
  • 8 -10ounces white fish (haddock, cod, etc.)
  • 12ouncesshrimp, peeled, deveined, and cut into chunks
  • 8ouncesscallops, halved if large
  • 6 -8ouncescanned clams, drained(optional)
  • 34 cup frozen corn kernel
  • 34 cuppotato, pearls
  • 2cupsheavy cream
  • 1tablespoonfresh parsley, minced
  • NUTRITION INFO

    Serving Size: 1 (448) g

    Servings Per Recipe:6

    Calories: 497.8

    Calories from Fat 291 g 59 %

    Total Fat 32.4 g 49 %

    Saturated Fat 19.1 g 95 %

    Cholesterol 191.9 mg 63 %

    Sodium 566.5 mg 23 %

    Total Carbohydrate32.8 g 10 %

    Dietary Fiber 3.8 g 15 %

    Sugars 2.4 g 9 %

    Protein 18 g 35 %

    DIRECTIONS

  • Spray a soup pot (3 quart size) with non-stick spray.Over medium heat cook bacon umtil done to your liking.Remove bacon to plate and reserve,.
  • In the bacon fat, saute the onions, celery, and carrots for 3 minutes.Add garlic and other seasonings and saute for another minute. Add potatoes (peeled or not peeled) and stir to coat with bacon fat, and cook another 3 or 4 minutes.
  • Add water and the 2 soup bases and stir well to dissolve.Raise heat and bring to a low boil.Reduce heat to a simmer and cook 6 or 7 minutes, till potatoes are just tender.
  • Add the potato pearls, more or less than what’s called for,to thicken the broth.Then add the wine, the cream, the fish, all the seafood, and the corn.Cook gently, stirring occasionally, till seafood is just done, 4 or 5 minutes.- don’t over cook!
  • Ladle into bowls and garnish with the reserved bacon and the fresh parsley. Serve with Cheddar biscuits.
  • Source: Read Full Article