New England Seafood Chowder Recipe #312050
Tomatoes add a nice touch of color and flavor to this soup.
by JackieOhNo!
50 min | 50 min prep
SERVES 6
- 6 ounces bacon, cut into 1-inch squares (about 8 slices)
- 4 medium onions, coarsely chopped (or large onions)
- 3 medium celery ribs, sliced
- 3 lbs boiling potatoes, peeled and cut into 1/2-inch dice
- 3 cups fish stock, mixed with 1 cup water or 2 (8 ounce) bottles clam juice, mixed with 1 cup water
- additional fish stock or water
- 2 fresh thyme sprigs (or 1/4 teaspoon crumbled dried thyme)
- 3 parsley sprigs
- 2 cups milk (or more)
- 1/2 cup heavy cream
- 1 dash hot pepper sauce, to taste
- salt & freshly ground black pepper (to taste)
- 2 lbs scrod fillets, cut into 1-1/2-inch cubes (or cod or haddock)
- 1 1/4 cups canned tomatoes, drained and cut into 3/4-inch pieces
- 1/2 lb bay scallop, cut into 3 pieces each (or whole sea scallops)
- unsalted butter
- paprika
- Cook bacon in heavy Dutch oven over medium heat until golden brown, stirring frequently, 8-10 minutes.
- Transfer to paper towel using slotted spoon.
- Pour off all but 3 T. bacon fat.
- Add onions and celery to Dutch oven.
- Cover and cook over medim-low heat, stirring occasionally, until slightly softened, about 10 minutes.
- Add potatoes, 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
- Bring to boil.
- Tie thyme and parsley in a piece of cheesecloth. Add to soup.
- Reduce heat, cover and simmer until potatoes are just tender, 15-20 minutes.
- Transfer half of vegetables to food processor, using slotted spoon. Puree until smooth.
- Return puree to soup.
- Add 2 cups milk, cream, pepper sauce to taste, salt and generous amount of pepper.
- Bring soup to boil, stirring until smooth.
- Thin with more milk if desired.
- Add fish. Cover and simmer until fish is almost opaque, 2-3 minutes.
- Discard cheesecloth bag.
- Add tomatoes, scallops and bacon to soup; stir gently to avoid breaking fish.
- Adjust seasoning.
- Cover and simmer until fish and scallops are just opaque, about 1 minute.
- Ladle soup into bowls.
- Top each with thin pat of butter.
- Sprinkle with paprika and serve.
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5 stars