this fast, easy seafood chowder can be made with shrimp and cod, scallops, crab or any seafood combination.
- 2 thick-cut bacon slices, chopped (about 2/3 cup)
- 3 shallots, finely diced (about 1/2 cup)
- 2 medium potatoes, peeled and cut into 1/2-inch dice (about 2 cups)
- 1 cup frozen corn
- 2 cups water or fish stock
- Salt and pepper to taste
- 1/2 pound cod or other firm white-fleshed fish fillets, cut into 1-inch pieces
- 1 cup whole milk
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 cup heavy cream
Adapted from mercurynews.com
In a saucepan over medium heat, fry the chopped bacon for 4 to 5 minutes, until the fat is rendered and the bacon is crisp. Remove bacon from pan with a slotted spoon, drain on paper towels and set aside. Pour off all but 1 tablespoon of bacon fat from the pan.
Add the shallots to the pan and saute in the remaining fat for 2 to 3 minutes.
Add the water (or fish stock), season with salt and pepper and bring to a boil, scraping any bits off the bottom of the pan. Add the diced potatoes and corn, reduce the heat to a simmer and cook for 10 to 12 minutes, until the potato is nearly cooked through.
Season the fish with salt and pepper, then add it to the pot, along with the milk to the pot. Bring to a simmer, lower heat and cook, uncovered, over medium-low heat about 5 minutes.
Season the shrimp with salt and pepper and add to the pot along with the heavy cream; simmer for another 5 minutes or until shrimp are pink and cooked through. Taste and adjust seasoning. Ladle into bowls and serve, garnished with the crispy bacon bits and parsley.