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Ingredients
¼ pound applewood smoked bacon, diced
1 Spanish onion, diced
4 stalks celery, diced
4 large carrots, diced
3 Idaho or Yukon Gold potatoes, scrubbed and diced (not peeled)
3 cloves garlic, chopped
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 chipotle chili in adobo sauce, chopped
2 ½ cups heavy cream
6 cups fish or vegetable stock
12 ounces white fish, like flounder, cut in large chunks
12 oysters, shucked
12 medium shrimp or scallops
4 scallions, trimmed and chopped
Nutritional analysis per serving (4 to 6 servings)
39 grams carbs; 212 milligrams cholesterol; 698 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 26 grams saturated fat; 47 grams fat; 1 gram trans fat; 6 grams fiber; 1815 milligrams sodium; 32 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
- Step 2
Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
- Step 3
Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.
Private Notes
Comments
2 tips. 1: If you don't eat, want or have a religious taboo on the consumption of pork, get some premium smoked white fish and or mackerel from your favorite Jewish Deli and add that after sweating your onions and veges...the skin (where the smokieness and good oils are) and all. 2: add frozen whole cooked baby (shelled) clams, just before serving and a pat of butter on each bowl.
I often use fennel in place of celery--it works well.
Best chowder ever. I used clams rather than oysters and Thai basil as well as some red pepper for colour. Really amazing!
Yum. All I had on hand were a pound of Georgia wild shrimp and one filet of cod, and it worked great. Made broth from the shrimp shells. And I added the extra chipotle, plus a little anchovy paste and some Hungarian paprika paste. And fresh bread with a compound butter.
Tasty but not nearly as thick as most chowders. Thought it odd to add the cream before the stock? Suggestions?
Tasty but not as thick as most chowders? Suggestions?