Seattle Seafood Chowder
Ingredients
- 8 slices bacon ⓘ
- 1 1/2 cups onions, chopped ⓘ
- 4 carrots, scrapped and diced ⓘ
- 2 celery ribs, diced ⓘ
- 1/2 cup red bell pepper, diced ⓘ
- 3 tablespoons butter ⓘ
- 3 tablespoons flour ⓘ
- 1 teaspoon paprika ⓘ
- 1/4 teaspoon thyme ⓘ
- 1/4 teaspoon cayenne ⓘ
- 1 cup canned clams, chopped with juice ⓘ
- 1 cup clam juice or 1 cup fish stock ⓘ
- 1 cup white wine ⓘ
- 1 cup water ⓘ
- 2 cups heavy cream ⓘ
- 1 large potato, peeled and cube small ⓘ
- 1 1/2 lbs white fish fillets, cut into pieces ⓘ
- 1/2 lb shrimp, peeled and deveined ⓘ
- 1/2 lb scallops, cut in half
Instructions
- In a large pot over medium heat, cook bacon until crisp. Remove bacon and crumble. Set bacon aside. Pour off all bacon fat in pot. Place pot back on stove.
- In pot, melt butter and add onion, carrots, celery and bell pepper. Saute vegetables until soften.
- Sprinkle flour over top of vegetable and stir to combine well. Simmer mixture over low heat for 3 minutes.
- Add paprika, thyme and cayenne. Cook another minute.
- Add clams with juice, clam juice, wine, water and cream. Bring to a boil. Stir frequently.
- Add cubed potatoes and simmer soup for 15 minutes, uncovered.
- Stir in fish, shrimp and scallops. Over low heat simmer mixture for 8 minutes.
- Stir in parsley and bacon. Add salt and pepper to taste. Simmer a minute or two.
- Serve.
Nutrition & Diet Analysis (per serving)
1157
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).