Down East Seafood and Corn Chowder

By á-46

Ingredients

• 5 slices bacon, diced
• 1 1/2 cups celery, diced
• 1 1/2 cups yellow onion, diced
• 3 cups corn
• 3 cups red potatoes, diced
• 8 cups prepared Seafood Stock Base
• 1 lb. haddock, cubed
• 2 cups heavy cream
• 2 tsp. chopped thyme
• 1 tsp. New England Bay Seasoning
• 1/2 lb. lump crab meat
• 1/2 lb. cooked and shelled baby shrimp
• 4 Tbs. Food Thickener
• Salt and pepper to taste

Preparation

Step 1

In stockpot over medium heat sauté the bacon, stirring occasionally until crispy and brown, 3 – 4 minutes.

Add the onions, celery and corn and sauté until tender, 4 – 5 minutes.

Add seafood stock and potatoes, bring to a simmer and cook until potatoes are firm but tender, 12 – 15 minutes.

Add haddock, heavy cream and thyme and cook until haddock is flaky, 4 – 6 minutes.

Add crab, shrimp and New England Bay Seasoning then whisk in Food Thickener and continue to cook until soup has thickened.

Season with salt and pepper to taste.