This soup is not thickened with any roux or starch. It’s thick and rich because it is loaded with seafood, vegetables and cream. Wine, herbs and delicious shellfish make a heady aroma that pictures can’t transmit. You have to try it, then you’ll know!
Maritime Seafood Chowder
A rich, chunky chowder with a heady aroma of shellfish, white wine, and cream
- 1/2 lb side bacon
- 1 large onion, finely diced
- 2 ribs celery, finely chopped
- 2 carrots, finely diced
- 2 red potatoes, cut into small cubes
- 4 cups chicken stock
- 1 cup dry white wine
- 2 bay leaves
- 1 tsp dried thyme leaves
- 1 tsp dried basil
- 1 lb cooked baby shrimp, thawed
- 1 6 oz. can baby clams
- 1 pint heavy cream
- 1/2 chopped, fresh parsley
- salt and pepper to taste
Fry bacon until crisp in a large stockpot on medium high. Remove when cooked and drain all but 2 tbsp of fat.
Add onions, celery, and carrots to the stockpot and fry in bacon fat until translucent.
Add chicken stock and herbs. Bring to the boil.
Add cubed potatoes. Bring back to the boil, turn down to medium low and cook until all the vegetables are tender.
Drain clams and reserve the juice and set clams aside. Add clam juice and white wine to the stockpot.
Turn heat up to medium and add shrimp and clams. You can add any other seafood to the chowder at this point if you like.
When seafood is heated through, add cream, crumbled bacon, and parsley. Heat the soup to serving temperature and serve with crusty bread.