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
- large stock pot
- 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.