Seafood Chowder

Ingredients

• ¼ pound applewood smoked bacon, diced
• 1 Spanish onion, diced
• 4 stalks celery, diced
• 4 large carrots, diced
• 3 Idaho or Yukon Gold potatoes, scrubbed and diced (not peeled)
• 3 cloves garlic, chopped
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh oregano
• 1 tablespoon chopped fresh basil
• 1 chipotle chili in adobo sauce, chopped
• 2 ½ cups heavy cream
• 6 cups fish or vegetable stock
• 12 ounces white fish, like flounder, cut in large chunks
• 12 oysters, shucked
• 12 medium shrimp or scallops
• 4 scallions, trimmed and chopped

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1070 calories; 74 grams fat; 40 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 53 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 50 grams protein; 343 milligrams cholesterol; 1439 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Place bacon in a large heavy kettle over medium heat, and cook, stirring, until fat is rendered. Add onion, celery, carrots, potatoes and garlic. Season with salt and pepper to taste. Cook, stirring continually, until vegetables are coated with fat and give off liquid, about 30 minutes. Stir in herbs and chipotle with at least 1 teaspoon of its sauce. Cook, stirring often, 10 minutes.
2. Raise heat and add 2 cups cream. Bring to a boil, and cook 5 minutes. Add stock. Lower heat to medium, and cover pot. Cook until vegetables are tender, 10 to 15 minutes. Season again. Add remaining cream and more adobo if desired. Cook 15 minutes.
3. Lower heat, and add all fish and shellfish. Cook just until seafood is tender, 5 to 10 minutes. Stir in scallions and serve.