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calypan

K's Seafood Chowder

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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

Details

Preparation

Step 1

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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