Seafood Chowder

I love chowder. There is always a clam chowder on the menu around town in the summer out east. It has been cold in NYC, and I have been cooking on Sunday nights, so chowder seemed like the way to go. This was so good and easy.

  • 2 tablespoons unsalted butter
  • ΒΌ pound thick-cut bacon, diced (you could easily use more)
  • 2 leeks, tops removed, halved and cleaned, then sliced into half-moons
  • 2 carrots, peeled and halved, then sliced into half-moons
  • 2 parsnips, peeled and halved, then sliced into half-moons
  • 2 medium-size all-purpose potatoes (I prefer Yukon Gold) cubed
  • 1cup dry white wine
  • 3 sprigs thyme
  • 2 bay leaves
  • 2 cups heavy cream
  • 1/4 pound firm white fish fillets, cut into small pieces
  • 1 pound sea scallops, sliced into half
  • 1 lb shrimp, peeled and sliced in half
  • 4 cups fish broth or chicken broth

Add one tablespoon of butter to a large pot, melt, and then add the bacon. Saute until crisp, about 5-7 minutes; take out with a slotted spoon and set aside.

Add the leeks and saute until lightly browned (another 7-8 minutes). Add another tablespoon of butter, carrots, parsnips, potatoes, and wine. Boil down the wine until it is almost gone. Add the thyme and bay leaf ( I like to put the herbs in a small herb pouch) and the four cups of broth. Partly cover the top of the pot and simmer for about 10-15 minutes or when the vegetables become soft but not too soft.

Add the cream, and take out the herbs. Let this come to a simmer, and add all the fish. The fish should take 5-7 minutes. I stirred the pot a few times and added some pepper and salt for taste.

Voila! Serve with a good baguette!