Our personal go-to chowder, we just like this very simple, non-thickened base. Using fresh shellfish/fish make it seasonal, same with including corn in the summer. With all the great frozen seafood available, this can be a year-round chowder.
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- 2 slice(s) sweet slab bacon diced and rendered
- 1 cup(s) sweet onion finely chopped
- 1/4 cup(s) mild white wine
- 4 cup(s) seafood broth or mix of broth & water
- 2 cup(s) potatoes 1/2" cubed
- 2 cup(s) corn kernels
- 2 cup(s) steamed clams or lobster rough-chopped
- 2 cup(s) half-and-half or milk, gently warmed
- 1/4 teaspoon(s) thyme chopped
- 1. In soup-pot render bacon, cooking gently til fat is translucent, no more than golden brown (if you can get it, render 1/8 lb salt pork instead of bacon but discard the salt pork and keep only the fat)
- 2. Add onions and cook til translucent
- 3. Add wine and cook til wine is almost gone
- 4. Add broth or combo of broth & water, as you prefer (ok to use bottled clam broth)
- 5. Bring to light boil, add potatoes and cook tll not quite tender
- 6. Add corn kernels & their liquid and continue til potatoes are almost tender (add a bit more warm broth or water if needed, just enough so that everything is covered)
- 7. In separate saucepan, gently warm the half-and-half or milk (do not boil)
- 8. Lower heat and add the shellfish & thyme to the soup-pot and simmer til potatoes are tender BUT don't overcook the fish (add a bit more warm broth or water, just enough so that everything stays covered)
- 9. Add the warmed milk to the soup-pot, stir and taste for seasoning and you're done.
- 10. Even though it seems wrong, we put bottle of tabasco on the table, so people can add a few drops to taste
This recipe is a personal recipe added by carolfitz and has not been tested or endorsed by MyRecipes.
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