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Category: Chowders
Prep Time: Cook Time: Total Time:
2 large potatoes, peeled and diced
1 quart stock--fish or chicken
1 bay leaf
2 oz salt pork, cut into small pieces
1 large onion, peeled and diced
2 cans evaporated milk or 3 cups light cream
2 tbsp butter
3/4 to 1 tsp dried thyme
2 tsp dried parsley
1/2 lb shrimp, peeled and deveined
1/2 lb bay scallops
1 (7 oz) can chopped clams
1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces
Peel and dice potatoes and put them in the stock to boil. Add the bay leaf. Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions. Remove the salt pork from the pan and cook the onions in the rendered fat. When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.) Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later. Add the butter, thyme and parsley to the stock. Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood. Add the cream or evaporated milk, season with salt and pepper, and just heat until the cream is heated through, don't boil. Serve in warm bowls, garnished with the salt pork.
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SEAFOOD CHOWDER
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Category: Chowders
Prep Time: Cook Time: Total Time:
2 large potatoes, peeled and diced
1 quart stock--fish or chicken
1 bay leaf
2 oz salt pork, cut into small pieces
1 large onion, peeled and diced
2 cans evaporated milk or 3 cups light cream
2 tbsp butter
3/4 to 1 tsp dried thyme
2 tsp dried parsley
1/2 lb shrimp, peeled and deveined
1/2 lb bay scallops
1 (7 oz) can chopped clams
1 good size fillet of firm whitefish (haddock or cod) cut into approx 2 inch pieces
Peel and dice potatoes and put them in the stock to boil. Add the bay leaf. Cook the salt pork in a skillet over medium heat until enough fat is rendered to saute the onions. Remove the salt pork from the pan and cook the onions in the rendered fat. When the onions are translucent, add them to the potatoes in the stock. (Potatoes are ready when you can bite into them, but they are still firm.) Return the salt pork to the skillet and continue to cook until they're brown and crispy. Save them for garnishing the chowder later. Add the butter, thyme and parsley to the stock. Next add all of the seafood to the chowder. It should not be boiling, just simmering lightly. You don't want to overcook the seafood. Add the cream or evaporated milk, season with salt and pepper, and just heat until the cream is heated through, don't boil. Serve in warm bowls, garnished with the salt pork.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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