creamy seafood chowder w/bacon,thyme,jalapeno

How To Make creamy seafood chowder w/bacon,thyme,jalapeno

• Step 1
  In a heavy 4-quart saucepan, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer the bacon to a paper-toweled-lined plate, leaving the fat in the pan.
• Step 2
  Add the shallots and 1 Tablespon of the jalapeno to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 minutes.
• Step 3
  Add the flour and cook, stirring for 1 minute. Gradually stir in all the clam juice (from the cans and bottles). Add the cream, potatoes, and thyme; bring to a simmer over medium-high heat, stirring occasionally.
• Step 4
  Reduce the heat to maintain a simmer, tirring occasionally, until the potatoes are tender, about 10 minutes.
• Step 5
  Add the whole fish fillets and cook for 3 minutes. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 minutes.
• Step 6
  Season to taste with salt and pepper. Serve sprinkled with the reserved bacon and the remaining jalapeno.
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