- 8
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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
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.