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Seafood Chowder

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Prep Time 30 minutes
Cook Time 30 minutes
1 hour
Servings 4 people

Ingredients
  

  • 2 Tbsp butter
  • 3 slices of bacon diced
  • 1/2 C diced fennel bulb
  • 1/2 C diced onion or use 1 cup all onion instead of fennel
  • 3 medium potatoes peeled and 1/2 inch dice
  • 2 Tbsp flour
  • 1 10 oz can whole clams juice reserved and separated
  • 1 bottle clam juice or good seafood stock
  • 1 bay leaf
  • 2 C milk
  • 1/2 C heavy cream
  • 2 cups mixed 1/2 to 3/4 inch diced raw seafood no shells such as 1 white fish filet, 4 large scallops quartered or 12 bay scallops, small shrimp, mussels
  • 1 C frozen or canned whole kernel corn
  • 1 tsp salt
  • 2 Tbsp chopped fresh parsley
  • Fresh pepper

Instructions
 

  • In a large heavy saucepan over medium-high heat , melt butter. Add bacon , onion and fennel and cook until bacon and onions start to brown.
  • Stir in diced potatoes and brown them slightly. (Turn heat down to medium if butter is getting too brown or burning).
  • Stir in flour and cook 1 minute. Add the bay leaf, and the clam juice from the can of clams and from the bottle. (This should just cover the potato mixture. If not, add a touch of water to cover). Bring to a simmer, cover, and simmer for about 10 minutes until potatoes are tender.
  • Remove lid and add milk and cream and bring back to a simmer. Add clams, all the seafood, corn and salt. Bring back to a simmer and cook about 5-10 minutes, until all the seafood is cooked through (but not overcooked).
  • Season with more salt and pepper to taste. Discard bay leaf. Serve hot, with a sprinkle of fresh parsley on top and warm bread on the side.
  • Enjoy!