Seafood Chowder 周打海鮮湯

Seafood chowder

Ingredients (12 servings)

2 cans clam juice

12 slices bacon, chopped

1 1/2 onions, chopped

3 ribs celery, diced

1-1/2 cup (375 mL) grated peeled baking potato

1-1/2 cup (375 mL) whipping cream, (35%)

1-1/2 cup (375 mL) milk

3/4 cup (175 mL) dry white wine

3 bay leaves

1-1/2 tsp (7 mL) chopped fresh thyme

1-1/2 can (370 mL) evaporated milk

2 lb (680 g) fresh fish or shellfish, chopped (I put scallop, clams, mussels and shrimps this time)

1/3 cup (75 mL) chopped fresh parsley

1/4 tsp (1 mL) salt

1/4 tsp (1 mL) pepper

Preparation

In pot, cook bacon, stirring occasionally, over medium heat until crisp, about 5 minutes. Drain all but reserved 1 tbsp fat. Add onion, celery and 1 tbsp water; cook, stirring, until softened, about 5 minutes.

Stir in potato, clam juice, cream, milk, wine, bay leaves and thyme; simmer until potato is softened and liquid is slightly thickened, about 15 minutes.

Stir in clams and seafood, evaporated milk, fish and parsley; simmer until fish is cooked through, 5 to 7 minutes. 

Stir in salt and pepper. Discard bay leaves.

Add potato flour or regular flour to adjust thickness of soup (optional)

Source : Canadian Living Magazine: April 2012