Seafood Chowder


Works well as a pre-prepared meal.


1/4 lb bacon, finely chopped

1 cup chopped onion

1 cup chopped celery

1 cup diced carrots (optional)

2-3 cloves garlic, finely minced

1/4 cup flour

4 cups of fish or chicken stock

1 cup white wine

1 lb of white potatoes, cut into chunks

2 bay leaves

2 cups milk or light cream

1/4 cup chopped fresh parsley

1 lb of shrimp, peeled and deveined

1 lb of white fish fillets, cut into chunks

1 7-oz tin of baby clams


any other seafood that appeals to you, i.e. scallops, crab, lobster

Serves 6-8


In a heavy stock pot, cook bacon slowly over medium low heat until crisp.

Remove bacon bits and reserve.

Stir in the garlic, onion, celery and carrots.

Cook until the onions turn clear.

Stir in the flour. Cook for 2 minutes, stirring constantly.

Whisk in the liquids. Keep whisking until the broth has thickened.

Add the potatoes and bay leaves. Bring the soup to a boil, then reduce the heat to simmer until the potatoes are fork tender.

Shortly before serving, add the milk or cream and parsley. Bring back to a simmer.

Add the seafood and continue simmering until the shrimps have turned turned pink and the fish is cooked. Do not overcook.

If the soup seems too thick, add more milk.

Sprinkle the bacon bits over each serving.

Source: somewhere on the internet, 2011