New England Seafood Chowder
4 Servings | Prep in 15 Min.
– 2 slices bacon – 1 yellow onion diced – 1 stalk celery diced – 3 medium white potatoes – ¼ cup all purpose plain flour – 4 cups milk – 1 cup firm white fish – ½ pound shellfish shrimp, prawns, mussels, or clams – ½ cup corn – 1 Tablespoon fresh parsley – ½ teaspoon salt – ½ teaspoon pepper
Saute bacon in a large soup pot. Drain all but 1 tablespoon bacon grease from the pot. Add onions and celery to the bacon grease in the pot. Saute until soft. Add potatoes. Saute. Reduce the heat to low.
Add the flour and stir, cooking until the flour is completely moistened. Add the milk and increase the heat to medium. Heat the soup until it is steaming, but just before it starts to boil.
Keep the soup at this point until the potatoes are nearly tender. The soup should start to thicken to a nice consistency. Add the fish, shellfish, corn and bacon.
Continue to heat, just below boiling, until the fish is cooked through. Add salt and pepper. Adjust seasoning if necessary.
Serve with the fresh parsley, crackers or good quality bread.
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