K's Seafood Chowder
By calypan
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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