Mixed Seafood Chowder with Crumbled Bacon
This flavorful recipe is easy to make and you will love the results. A chowder is a thick soup or stew, and you can serve it as an appetizer or as a complete meal. It is especially nice served with crusty bread. If you want to serve this as an appetizer, then halve the portions because it is quite filling.
This recipe is based on chicken stock, and the potatoes, corn, broccoli, carrot, and celery add nutrients, while seafood works well in it, and the fresh herbs and bacon finish it off beautifully. Throw in half a cup of white wine too, if you like. That would work nicely with the other flavors.
For the seafood, you can pick up a pound bag of mixed frozen seafood. Thaw this overnight in the refrigerator then simply empty it into the chowder and cook for a few minutes or until done. It only takes a few minutes; shellfish cooks quickly. If you buy seafood which is already cooked, then it just needs to warm through. Use it from its thawed state and warm it gently in the chowder for a minute or two or until it is piping hot. Always take care only to cook seafood until it is just tender. Any more than that, and it will toughen.
- 1 lb gourmet seafood mix
- 1 finely chopped celery rib
- 2 pints chicken stock
- 6¾ fl oz heavy cream
- 2 bacon slices
- 1 lb peeled, chopped potatoes
- Handful broccoli florets
- 1 finely chopped carrot
- 2 corn cobs
- Salt and black pepper, to taste
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh parsley
- Put the potatoes in a pot with the broccoli, celery, and carrot.
- Cover with chicken stock and bring to a boil
- Turn the heat down and simmer for 10 minutes or until the veggies are tender.
- Meanwhile, sauté the bacon until crisp.
- Puree the mixture in batches until smooth, and then return it to the pot.
- Cut the kernels off the corn cobs and add them to the soup.
- Simmer for 10 minutes or until the corn is tender.
- Turn the heat down and add the seafood mix and cream.
- Stir for 3 minutes or until the seafood is cooked, without letting it boil.
- Season to taste and stir through the parsley and chives.
- Crumble the bacon on top.
You can see how the bacon and corn add a lovely color to this thick chowder recipe, and this always makes a beautiful treat. Chowder is traditionally served during the cooler months because it is warming and has that ‘sticks-to-your-ribs’ yumminess about it, but feel free to serve this whenever you fancy it. There is no rule that chowder recipes must only be served in the cooler season, and it is far good to miss out on during the warmer months. Serve this rich, flavorful seafood chowder with crusty bread and the family will love it.
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