Creamy Seafood Chowder w/bacon,thyme,jalapeno
1 photo of Creamy Seafood Chowder W/bacon,thyme,jalapeno
By
Daune (pronounced "Dawn") Browne
@vavavoom
1
Cream cuts the jalapeno's heat, but you can still taste it's bright, fresh flavor.
Ingredients
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4 slicebacon, cut crosswise into 3/4
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1medium shallot, minced
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1jalapeno, seeded and very finely chopped (@ 2 tablespoons)
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2 Tbspflour
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2 can(s)chopped clams, clams and juice separated (@ 1 cup)
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2 bottleclam juice (8-oz ea.)
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1 cheavy cream
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2medium unpeeled red potatoes cut into 1/2" dice
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1/2 tspdried thyme
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3/4 lbskinless haddock or cod fillets
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·kosher salt and ground pepper
How to Make Creamy Seafood Chowder w/bacon,thyme,jalapeno
- 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.
- 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.
- 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.
- Reduce the heat to maintain a simmer, tirring occasionally, until the potatoes are tender, about 10 minutes.
- 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.
- Season to taste with salt and pepper. Serve sprinkled with the reserved bacon and the remaining jalapeno.
About Creamy Seafood Chowder w/bacon,thyme,jalapeno
Course/Dish: Fish Soups Cream Soups
