New england seafood chowder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Bacon slices; chopped | |
| 2 | larges | Onions; chopped |
| 1 | tablespoon | Curry powder |
| 4 | Bottles clam juice; (8-ounce) | |
| 4 | cups | Peeled white potatoes; (about 3 pounds) |
| ; (1/2-inch dice) | ||
| 4 | cups | Peeled butternut squash; (about 3 pounds) |
| ; (1/2-inch dice) | ||
| 2 | Bay leaves | |
| 4 | cups | Chopped kale leaves |
| 5 | cups | Milk |
| 1 | cup | Half and half |
| 2 | tablespoons | Minced fresh thyme or 2 teaspoons dried; crumbled |
| 3 | pounds | Mixed fresh fish; (a choice of cod, |
| ; halibut, haddock | ||
| ; and/or scrod), cut | ||
| ; into 3/4-inch | ||
| ; pieces | ||
Directions
To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)
Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.
Serves 8.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.