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Shellfish Chowder
Who doesn't crave seafood chowder now and again. You can switch out and substitute any of the seafood items for whatever you might prefer. A hearty, rich and creamy dish.
Ingredients
- 1/4 c. cubed salt pork or bacon
- 1 small onion, chopped
- 3 c. chicken or seafood stock
- 4 medium potatoes, peeled, 1-inch cubes
- 2 c. clams, oysters or scallops, shelled
- 2 tsp. fresh thyme, chopped
- 1 1/2 - 2 c. milk
- 1/2 c. cream
- salt and freshly ground pepper
Garnish:
- thyme sprigs and paprika
Instructions
- Fry salt pork or bacon in a heavy saucepan over medium heat, until lightly browned.
- Remove and set aside.
- Add onion and cook until soft.
- Add broth and potatoes; cover and bring to a boil.
- Reduce heat and simmer until potatoes are done, about 12 minutes.
- Stir in shellfish, thyme, milk and cream.
- Return pork to saucepan and bring to a boil.
- Reduce heat and simmer until the shellfish are plump and heated through, about 1-3 minutes.
- Add salt and pepper to taste.
- If desired, may thicken with cornstarch diluted in water.
How To Serve:
- Garnish with thyme sprigs and paprika. Serves 4.
Nutrition
Calories: 745kcalCarbohydrates: 54gProtein: 69gFat: 27gSaturated Fat: 13gCholesterol: 221mgSodium: 1039mgPotassium: 1986mgFiber: 5gSugar: 13gVitamin A: 1295IUVitamin C: 49mgCalcium: 348mgIron: 5mg
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