Seafood recipes |
Seafood Chowder |
2 x 147 g cans of clams 3 x slices bacon, chopped 1 cup onion, finely chopped 1 cup diced celery 4 cups peeled and diced potatoes 1-1/2 cups fresh or frozen corn kernels 3-1/2 cups chicken broth 6 x sprigs fresh thyme 1/2 cup white ocean fish fillets (haddock, cod, etc.) 1/2 cup 35% cream chives for garnish salt and pepper |
Drain the clams, reserving the juice. Set aside. In a soup pot over medium heat, brown the bacon. Add the onion and celery and cook a few minutes until soft. Season with salt and pepper. Add the potatoes, corn, broth, clam juice and thyme. Bring to a boil and simmer, uncovered, until the potatoes are tender, about 20 minutes. Remove the thyme. Using a mortar and pestle, blender or stick blender, purée one third of the soup and return it to the pot. Add the fish, clams and cream. Bring to a boil and simmer gently until the fish is just cooked through, about 10 minutes. Adjust the seasoning. Garnish with chives. |