Ingredients
- COOK:
- 5 strips thick-sliced bacon, diced
- 1 ⁄2 cup diced onion
- 1 ⁄2 cup diced fennel, fronds reserved
- 1 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1 ⁄2 cup dry white wine
- ADD:
- 3 bottles clam juice (8 oz. each)
- 11 ⁄2 cups peeled and diced russet potatoes
- STIR IN:
- 12 large shrimp, peeled and deveined (about 8 oz.)
- 8 oz. firm white fish (such as cod), cut into 1-inch chunks
- 12 mussels, debearded
- 1 ⁄2 cup heavy cream
- 1 tsp. minced fresh thyme
- Salt and Tabasco sauce to taste
Preparation
Step 1
COOK:
5 strips thick-sliced bacon, diced
1⁄2 cup diced onion
1⁄2 cup diced fennel, fronds reserved
1 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1⁄2 cup dry white wine
ADD:
3 bottles clam juice (8 oz. each)
11⁄2 cups peeled and diced russet potatoes
STIR IN:
12 large shrimp, peeled and deveined (about 8 oz.)
8 oz. firm white fish (such as cod), cut into 1-inch chunks
12 mussels, debearded
1⁄2 cup heavy cream
1 tsp. minced fresh thyme
Salt and Tabasco sauce to taste
Cook bacon in a large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Add onion, fennel, and butter. Sweat vegetables over medium heat until translucent, about 5 minutes. Stir in flour and cook 1 minute. Add wine and boil 1 minute more.
Add clam juice and potatoes, scraping up any browned bits. Bring liquid to a boil, reduce heat, and simmer mixture until potatoes are tender, 8–10 minutes.
Stir in shrimp, fish, and mussels. Cover pot; simmer chowder until fish and shrimp are cooked through and mussels open, about 5 minutes. Discard any unopened mussels.
Add cream and thyme to chowder. Simmer chowder 2–3 minutes to heat through. Season chowder with salt and Tabasco; garnish with bacon and fennel fronds.
Nutrition Information
Per cup: 214 cal; 15g total fat; 402mg sodium; 4g carb; 0g fiber; 13g protein