National Soup Month Seafood Chowder
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Ingredients

  • 2 teaspoons olive oil
  • ¼ lb. country ham or bacon, cut into 1/8-inch cubes
  • 1 large onion, finely chopped
  • 1 cup celery, chopped
  • 6 cups fish or vegetable stock
  • 4 cups russet potatoes, cut into 1/4-inch cubes
  • 2 bay leaves
  • 1 lb (30 count) shrimp, shelled and deveined
  • 1 lb clams (and juice), chopped
  • 1 lb cod, skin and bones removed, cut into bite-sized pieces
  • ½ cup heavy cream
  • 1/8 teaspoon cayenne pepper
  • Kosher salt and ground white pepper
  • Old Bay seasoning (optional)
  • Fresh parsley, chopped for garnish (optional)

Instructions

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