Seafood Chowder Traditional Cache
Searenity: Jgs closed shop good luck on your next venture
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Seafood Chowder
¼ pound bacon, diced
½ stick butter
2 stalks celery, sliced
½ large onion, diced
3 14-ounce cans chicken broth
2 medium potatoes, diced with skin on
1 8-ounce bottle Snow’s clam juice
¾ cup all-purpose flour
¼ pound raw shrimp, peeled and deveined (I use only the local island catch)
½ pound scallops
2/3 pound any fresh white fish, cut into 1-inch pieces (Trust the fishermen at Batal to give you only the freshest catch!)
12 ounces heavy cream
¼ dry white wine (such as Chardonnay) optional
½ tsp. thyme
1 tablespoon dried parsley
salt and pepper, to taste
Brown bacon in heavy 6-quart pot over medium-high heat. Don’t drain. Add butter. Sauté celery and onion in fat until translucent.
Add 2 cans of the broth and potatoes; cook until potatoes are tender. Mix third can of broth with flour thoroughly--no lumps. Add to pot. Stir until thickened.
Add thyme, parsley, and seafood. Cook until shrimp is pink and fish flakes easily, about 5 to 6 minutes.
Add cream and wine and season to taste with salt and pepper. Heat through. Serve with hot, crusty bread.
Makes about 8 servings.
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