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.

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