creamy seafood chowder w/bacon,thyme,jalapeno
(1 rating)
Cream cuts the jalapeno's heat, but you can still taste it's bright, fresh flavor.
(1 rating)
prep time
25 Min
cook time
25 Min
Ingredients For creamy seafood chowder w/bacon,thyme,jalapeno
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4 slicebacon, cut crosswise into 3/4
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1medium shallot, minced
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1jalapeno, seeded and very finely chopped (@ 2 tablespoons)
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2 Tbspflour
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2 canchopped clams, clams and juice separated (@ 1 cup)
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2 bottleclam juice (8-oz ea.)
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1 cheavy cream
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2medium unpeeled red potatoes cut into 1/2" dice
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1/2 tspdried thyme
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3/4 lbskinless haddock or cod fillets
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kosher salt and ground pepper
How To Make creamy seafood chowder w/bacon,thyme,jalapeno
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1In a heavy 4-quart saucepan, cook the bacon over medium heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer the bacon to a paper-toweled-lined plate, leaving the fat in the pan.
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2Add the shallots and 1 Tablespon of the jalapeno to the bacon fat and cook over medium heat, stirring occasionally, until the shallots are softened, about 2 minutes.
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3Add the flour and cook, stirring for 1 minute. Gradually stir in all the clam juice (from the cans and bottles). Add the cream, potatoes, and thyme; bring to a simmer over medium-high heat, stirring occasionally.
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4Reduce the heat to maintain a simmer, tirring occasionally, until the potatoes are tender, about 10 minutes.
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5Add the whole fish fillets and cook for 3 minutes. Stir in the clams and continue stirring until the fish has broken into chunks. Cook until the fish is cooked through and the clams are heated, about another 2 minutes.
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6Season to taste with salt and pepper. Serve sprinkled with the reserved bacon and the remaining jalapeno.
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