Seafood Chowder

Usually when I make this recipe I start out by frying up some bacon, but last week I left it out because we had a pescetarian in our midst. For that reason I’ve listed the bacon as an optional ingredient. It’s delicious either way, but the bacon does add a little bit of extra flavour, so that would be my preference. Whichever way you choose, I hope you enjoy it.

5 strips of bacon (optional)

2 tbsp extra virgin olive oil (if not using bacon)

1 large onion, diced

4 stalks of celery, diced

2 cloves of garlic, minced

1 Cup dry white wine

1/4 Cup flour

1 tbsp thyme

2 bay leaves

3 Cups vegetable stock

6 Cups whole milk

1 russet potatoe, grated (or diced)

1 lbs cod or other white fish, cut into bite size pieces

1 lbs scallops

1 lbs shrimp

1/2 Cup fresh dill

salt and pepper to taste

Slice the bacon into 1/2″ pieces. In a stock pot, cook the bacon until crisp. Remove from the pot, leaving about 2 tbsp of the rendered fat to cook the vegetables in. If you are not using bacon begin by heating the olive oil in a stock pot over medium heat.

Add the onion, celery and garlic and saute for a few minutes until just beginning to sweat. Stir in the flour and cook for 1 minute, then stir in the wine. Cook for about 5 minutes to evaporate some of the wine then add in the thyme, bay, potatoes and stock, followed quickly by the milk. Bring the soup to a simmer and continue to cook, stirring occasionally, for about 30 minutes. Add in the seafood and bacon and cook for a few minutes longer until the seafood is cooked through. Stir in the dill right before serving. Serves 6 – 8 generous helpings.