K's Seafood Chowder

Photo by Kimberly R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • SIMMER:

  • 4

    cups Yukon gold potatoes, peeled and cubed

  • 3

    cups chicken broth

  • Pinch of salt

  • RENDER AND REMOVE; ADD:

  • 8

    oz. salt pork, scored

  • 1-1/2

    cups onion, diced

  • 1/2

    cup celery, sliced

  • SPRINKLE IN; STIR IN AND SIMMER:

  • 1/4

    cup all purpose flour

  • 1-1/2

    cups chicken broth

  • 1

    bottle (8 oz) clam juice

  • 2

    bay leaves

  • 2

    fresh thyme sprigs

  • 1/4

    tsp. ground white pepper

  • 1/4

    tsp. ground black pepper

  • FINISH WITH:

  • 3

    cans (6 oz) chopped clams, drained

  • 1

    lb. shrimp, shelled

  • 3/4

    lb. cod, cut into chunks

  • 1

    cup half and half, warmed

  • Tabasco to taste

Directions

Simmer potatoes, 3 cups broth and salt in saucepan about 10 min. or until potatoes are tender. Drain in a colander over a bowl, reserving cooking liquid and potatoes. Render salt pork in large pot over med-high heat until about 1/4 cup of fat is in the pot; remove pork and remove fat portions, reserving pork meat portions; set aside. Add onion and celery and sweat about 5 min. or until soft. Sprinkle in flour, stir to coat vegetables, and cook 1 min. Stir in 1-1/2 cups of broth, clam juice, seasonings, and reserved potato cooking liquid. Simmer 5 minutes or until thick. Finish with reserved potatoes, clams, shrimp, cod, half and half, and Tabasco. Return soup to a simmer and cook 3-5 minutes until shrimp is done. Toss in reserved salt pork meat and serve.

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