Adding your own favorites to this chowder can make it your own. Be careful to avoid a "fishy" taste by soaking heavier white meats in a buttermilk bath overnight.
What you need
2 slices bacon
1/2 Tablespoon olive oil
1 leek, rinsed and chopped (or substitute with shallot and onion)
2 stalks celery, chopped
3 carrots, peeled & chopped
2 cloves garlic, peeled & chopped
4 potatoes, peeled and chopped (about 4 cups)
2 cups fish broth or clam juice or 1 cup chicken stock plus 1 cup water
1 bay leaf
4 oz. cream cheese
1 Tablespoon cornstarch
3 cups milk
1/2 lb. codfish, cut into small pieces
1/2 lb. shrimp, tails removed
1 6-oz. can crabmeat, drained
1 teaspoon tarragon, (dried dill can substitute)
1/2 teaspoon thyme
Instructions
- In a cast iron dutch oven (enamel coated), cook the bacon over medium heat, then remove it from the pan and set aside.
- Add the olive oil, leek, celery, carrots and garlic to the pan and saute until the celery is tender. While the veggies are cooking, chop the bacon.
- Add the potatoes, broth and bay leaf to the pot and cook for about 20 minutes or until the potatoes are tender. Take about 2 cups of the hot soup mix and put it in a blender with the cream cheese, cornstarch and 1 cup of milk. Blend until smooth and pour the milk mixture back into the pot. Add the rest of the milk to the pot as well.
- Stir in the codfish, shrimp, crabmeat, chopped bacon and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the fish is done. Add lobster meat to add a sweet complexity to the stew.
- Add salt & freshly ground pepper to taste.