Rich creamy seafood chowder was on the menu at our house this weekend. The inspiration for this recipe came from a favorite summer spot that hubby and I have visited quite often. Spoiler alert – there’s rum and bacon! Read on to learn how to recreate this delicious dish. For a beautiful presentation, I served the chowder in bread bowls and a link to that recipe is also included. It takes several hours to prepare but well worth the time!
- 6 oz. shrimp, peeled and chopped
- 12 oz. flounder or other white fish, diced
- 6 oz. can chopped clams
- 1 celery stalk, cut into small dice
- 1/2 medium sweet onion, cut into small dice
- 1 large potato, peeled and cut into small dice
- 1 garlic clove, minced
- 2 tbsp. red bell pepper, minced
- 2 tbsp. olive oil
- 2 tbsp. butter
- 2 tbsp. flour
- 2 cups chicken stock
- 3 cups fish stock (or chicken broth)
- 1/4 tsp. paprika
- big pinch of cayenne
- 1/4 tsp. dill
- 3 tbsp. rum
- 2 tsp. liquid smoke
- 6 tbsp. half n half
- 4 strips bacon
- 1 tbsp. flour
- salt and pepper to taste
Heat 2 tbsp. olive oil and 2 tbsp. butter in a heavy stock pot. Sautee the celery, onion, garlic, bell pepper and potato for 3 minutes. Season with salt and pepper.
Sprinkle 2 tbsp. flour over the vegetables and stir. Gradually add the 2 cups chicken stock, stirring constantly.
Cover and simmer on low for 2 hours. Use a stick blender to partially puree the vegetables.
Just look at the transformation from thin liquid to rich creamy chowder. We are now about an hour away from serving. It’s time to cook the bacon!
Reserve the rendered bacon fat in the skillet. You should have about 1 tbsp. Quickly whisk in 1 tbsp. flour to make a roux. Whisking constantly, add 1 cup of fish stock to the pan to deglaze. Strain the thickened mixture through a fine mesh sieve. Add about 1/2 cup to the stockpot and rinse out the skillet.
Chop the flounder into small pieces and add directly to the stock pot, along with the chopped clams. I like to quickly cook the shrimp in a skillet with a little oil or butter, just until it turns pink.
Add to the stockpot with the rum, dill, paprika, cayenne and liquid smoke. Simmer on very low heat for 45 minutes. Stir in the half and half toward the end of the cooking time and keep warm.
This is so good. The roux gives it a beautiful color. You are now ready to serve. The bread bowls really do make a beautiful presentation and I hope you are inspired to give this a try. Top each bowl with chopped bacon and enjoy!
Click here for the Bread Bowl recipe!
The Extruded Noodle ©