Mmmmm…. seafood chowder.
Generally speaking, I would be apt to calling this just clam chowder, even though there are no clams in it. It just happens to be what I refer to all chowders which contain seafood… less syllables to pronounce, thus revealing my laziness of speech.
The original recipe came from the July issue of the UK delicious.magazine and serves a lot more than my adapted version. To be honest, I am exceedingly surprised and pleased that my attempt at the recipe worked! I’ve never made any kind of chowder before, thinking it was a wholly complicated and difficult process, and I keep forgetting that soups are supremely easy recipes that are practically impossible to make badly.
So without further ado, here is my recipe for seafood chowder, which will serve two to three people, depending on appetites, of course ^_^
2 slices of thick cut bacon, roughly chopped
1 small onion, sliced
3 cloves garlic, chopped
1 baked potato, skinned & roughly cubed
1 cob of corn, kernels removed, cob saved
6 large frozen, shelled & deveined shrimp, thawed
Handful frozen, baby scallops, thawed
2 cups clam broth
1 bay leaf
2 sprigs of thyme
½ Tbsp cornstarch, dissolved in a bit of water
1/3 cup heavy cream
salt & pepper, to taste
In a medium pot over medium-low heat, render the fat from the bacon slices with a bit of olive oil.
Once bacon has rendered, but meat is still soft, add the onions, garlic, thyme & bayleaf, cooking until soft & fragrant. Season generously with pepper.
Add the clam broth, and make sure to stir up the tasty bits on the bottom of the pot.
Turn up the heat, add the sliced corn, the naked cob, the potatoes and bring to a simmer. Stir until everything’s nicely combined and let everything cook until the corn is tender and the potatoes are warmed through.
Stir in the scallops and shrimp, let simmer for 5 minutes or until shrimp are cooked. Remove & discard corn cob.
Mix the cornstarch with a bit of water and add to the simmering pot, stir until slightly thickened.
Turn off heat and ladle chowder into bowls, adding cream to bowls, individually, to achieve your own perfect taste & creaminess.
Serve with crackers.