1
1/4 cup diced bacon, or 1 tbsp vegetable oil
1 large onion, chopped
1 cup diced carrots, about 2 to 3 medium-size carrots
1 cup diced peeled potatoes, about 1 large potato
2 tbsp butter
1/4 cup all-purpose flour
2 cups fish stock, or 2 bottles clam juice
1/2 tsp chopped fresh thyme, or 1/4 tsp dried leaf thyme
1/2 tsp chopped fresh savory
500 g skinned and boned fish, such as salmon or halibut
500 g mussels
250 g shelled shrimp, preferably fresh
750 g scallops
2 cups 3.25% milk, or 1 cup half-and-half cream and 1 cup milk
pinch of salt
pinch of white pepper
sprinkling of snipped chives, or sliced green onions
Place bacon in a large saucepan. Cook over medium-high heat, stirring often, until almost crisp, about 2 minutes. Or, heat 1 tablespoon oil in saucepan. Add onion to hot bacon or oil. Reduce heat to medium. Cook, stirring often until onion is softened, about 5 minutes.
Then, add carrots and potato and cook, stirring often, for about 2 minutes. Push vegetables away from centre of pan. Place butter in centre. When melted, add flour and stir until smooth and bubbly, about 2 minutes. Gradually stir in stock. Mixture will be thick. Add thyme and savory. Continue cooking, uncovered, stirring frequently, until potato is almost tender, about 10 minutes.
Meanwhile, using your fingers, press on fish, feeling for any bones which might have been missed, and remove. Then, cut fish into large pieces. Scrub mussels under cold water, discarding any that are open and will not close when their shells are tapped.
When potato is almost done, increase heat to medium-high and stir in all fish and shellfish. Cover, but stir very often to prevent burning. Cook until mussels open, about 4 minutes. Then, reduce heat to medium. Stir in milk and continue cooking, covered, stirring often, just until hot. Do not boil. Taste and add salt and pepper if needed. Serve in big bowls, sprinkled with chives or green onion.
Calories 337, Protein 37g, Carbohydrates 15.3g, Fat 13.4g.
Big chunks of salmon, plump scallops, pink shrimp and juicy mussels give this chowder eye appeal and irresistible fresh seafood taste.
Prepare chowder up to point of adding seafood (end of Step 2) and refrigerate. Chowder base will keep well for a day. Clean seafood and cut up fish. Refrigerate for up to half a day. Reheat chowder base over low heat, stirring frequently, until warm. Then, increase heat to medium-high and stir in fish and seafood. Continue with recipe.