Seafood Chowder
Seafood Chowder
Ingredients
- 2 cans (5 ¼ oz/147 g each) clams
- 3 strips bacon, chopped
- 1 onion, finely chopped
- 1 cup (135 g) celery, diced
- 3 ½ cups (875 ml) chicken broth
- 4 cups (1 litre) potatoes, peeled and diced
- 1 ½ cups (375 ml) corn kernels, fresh or frozen
- 6 thyme sprigs
- ½ lb (225 g) white fish filets (such as haddock, cod, etc)
- ½ cup (125 ml) 35% cream
- Fresh chives, to serve
Instructions
- In a sieve placed over a bowl, drain the clams, reserving the juice. Set aside.
- In a saucepan over medium-high heat, brown the bacon. Add the onion and celery and continue cooking for a few minutes, until softened. Season with salt and pepper. Add the chicken broth, clam juice, potatoes, corn and thyme sprigs. Bring to a boil and simmer for 20 minutes or until the potatoes are tender. Remove the thyme sprigs.
- Transfer a third of the soup to a blender and purée until smooth. Return to the pot. Add the fish, clams and cream. Bring to a boil and simmer gently until the fish is cooked. Adjust the seasoning.
- Serve in bowls, garnish with chives.
Seafood Chowder