New England Seafood Chowder

New England Seafood Chowder
New England Seafood Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 8

    bacon slices chopped

  • 2

    large onions chopped

  • 1

    tablespoon curry powder

  • 4

    bottles clam juice - (8 oz ea)

  • 4

    cups peeled white potatoes in 1/2" dice (abt 3 lbs)

  • 4

    cups peeled butternut squash in 1/2" dice (abt 3 lbs)

  • 2

    bay leaves

  • 4

    cups chopped kale leaves

  • 5

    cups milk

  • 1

    cup half-and-half

  • 2

    tablespoons minced fresh thyme (or 2 tspns dried thyme, crumbled)

  • 3

    pounds mixed fresh fish cut 3/4" pieces (a choice of cod, halibut, haddock and/or scrod)

  • Salt to taste

  • Freshly-ground black pepper to taste

Directions

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. This recipe yields 8 servings.

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