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.

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