Seafood Chowder

Seafood Chowder is a delicious, rich creamy soup that is table ready in about 30 minutes. Tender shrimp, fish and scallops are combined in a creamy white wine broth with veggies. This flavour-packed chowder recipe is a comfort food that can be easily enjoyed at home any day of the week.

4 strips bacon
2 Tbsp. butter
1 cup onions, diced
1 cup celery, diced
1 cup carrots, diced
¼ cup all-purpose flour, unbleached
1 tsp. Old Bay seasoning
2 bay leaves
¼ tsp. dried thyme
2 (8 oz) bottles clam juice
2 cups chicken stock
2 cups potatoes, peeled and cubed
2 lbs white fish (cod, haddock, halibut, salmon, tuna), skin removed and cut into bite-sized chunks
3 cups heavy or half-and-half cream
1 cup corn, thawed if frozen
1 cup baby sweet peas, thawed if frozen
1 tsp. dried parsley
1 tsp. sea salt
1 tsp. black pepper, freshly ground

In a 4-6 qt soup pot, add the bacon and cook over medium-high heat until crisp. Remove the bacon with a slotted spoon but leave the fat in the pot. Drain the bacon on a paper towel and crumble once it has cooled. Set aside.

Add the butter, onions, celery and carrots. Continue cooking for 5-6 minutes. Stirring often, as needed.

Reduce the heat to low and add in the flour, making the roux that will thicken the soup. Allow the roux to cook for 3-4 minutes, but don't let the roux get dark or burn.

Heat the clam juice and stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk. Add the Old Bay seasoning, bay leaves and thyme. Cook for 3 minutes, stirring often.

Add the potatoes and bring to a boil, then reduce the heat to low and simmer covered for 10 minutes, until the potatoes are almost cooked.

Stir in the seafood, cream, corn and peas. Simmer until the fish is fully cooked and the potatoes are tender, about 10-15 minutes.

Mix in the parsley and season with salt and pepper to taste. The flavours will improve if the soup rests for 20-30 minutes before serving.

Serve with crumbled bacon and crusty bread.

Makes 6-8 servings.

Cook's Notes:  Keep your eye on the heat. If you are using heavy cream you should be able to avoid curdling, even if the soup starts to boil. But if you are substituting half-and-half, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).