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Smoky Seafood Chowder

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Entree
Cuisine American, Seafood
Servings 6

Ingredients
  

  • 2 slices thick-cut bacon chopped
  • 1 yellow onion finely chopped
  • 2 ribs celery sliced
  • 1 cup white wine
  • 1 lb Yukon gold potatoes cut into 1-inch pieces
  • 4 cups chicken or vegetable stock
  • 1 lb fresh clams
  • 1/2 cup Water
  • 1 lb thick white fish such as cod or halibut, skinned and cut into 2-inch pieces
  • 1 1/2 cups frozen or fresh corn kernels
  • 3/4 cup heavy cream
  • 1/2 lb hot-smoked salmon skinned and broken into 2-inch pieces
  • 1/2 lb medium shrimp peeled and deveined
  • Chopped chives for garnish

Instructions
 

  • Cook bacon in a large pot or Dutch oven over medium heat until crisp. Remove bacon and set aside, leaving rendered fat in the pot.
  • Add onion and celery to the pot and cook until softened, about 5-7 minutes.
  • Pour in 1/2 cup white wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
  • Add potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  • Add clams to the pot and cook until they open, about 5-7 minutes. Discard any clams that do not open.
  • Add fish and corn to the pot and cook for another 3-5 minutes, or until fish is cooked through.
  • Stir in heavy cream and smoked salmon. Heat through.
  • Add shrimp and cook until pink and opaque, about 2-3 minutes.
  • Season with salt and pepper to taste.
  • Garnish with chopped chives and crumbled bacon before serving.
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