Photo by Jackie Fraser-Dunfield
Issue 2 (November) 2015
- 6 slices cooked bacon, chopped
- 3 tbsps. butter
- 1 onion, chopped
- 2 stalks of celery, diced
- 1 carrot chopped (if desired )
- 1 cup cream
- 2 cups milk
- 1 cup chicken or fish broth
- Splash white wine (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. pepper
- 1/2 tsp. oregano
- 2 large potatoes, chopped
- 2 bay leaves
- 1 tbsp fish sauce (if using chicken stock)
- 1/3 cup of flour
- Handful fresh, chopped parsley, or 1 tsp dried
- 3- 4 sprigs thyme, or 1tsp. dried
- Fresh chopped dill
- Lemon or lime juice
- 2 cups, shrimp, salmon, haddock, scallops, lobster, clams (your choices)
- In a large pot, melt butter over medium heat and saute onion and celery for a few minutes until translucent.
- Add all liquids – milk, cream, stock and wine – along with the herbs and fish sauce.
- Add potatoes and cook on medium heat for 5 - 8 minutes until potatoes are slightly cooked, but still firm.
- Turn heat to low and whisk flour into a small amount of water. Stir into the pot.
- Add all seafood and cooked chopped bacon.
- Cook chowder, stirring often, for about 5 minutes until fish is opaque.
- Simmer for 10 - 15 minutes. Add a splash lemon/lime juice, salt and pepper to taste.
Fill 4 bowls and top with fresh dill.
Serve hot with rolls or crackers.
Note: Chowder can be prepared a day ahead of time.
-By Jackie Fraser-Dunfield
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: email@example.com