NEW ENGLAND SEAFOOD CHOWDER

By BobD

Ingredients

• 8 SERVINGS
• 8 bacon slices, chopped
• 2 large onions, chopped
• 1 tablespoon curry powder
• 4 8-ounce bottles clam juice
• 4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
• 4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
• 2 bay leaves
• 4 cups chopped kale leaves
• 5 cups milk
• 1 cup half and half
• 2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
• 3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes.

Add chopped onions and saute until onions are translucent, about 8 minutes.

Add curry powder and stir 30 seconds.

Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes.

Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes.

Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)

Bring chowder to simmer.

Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper.

Discard bay leaves. Ladle chowder into bowls and serve.