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McCormick & Schmick's Seafood Chowder

Source of Recipe


Adapted from "McCormick & Schmick's Seafood Cookbook"






List of Ingredients



• 2 cups diced potatoes
  
• 4 bacon strips
  
• 4 Tbsp butter, divided
  
• ¾ cup flour
  
• ¼ cup each: diced carrot, onion, green bell pepper, celery
  
• 1 quart water
  
• 1 (8-ounce) can clam juice
  
• 1½ pounds assorted seafood, cut into ½-inch cubes and poached or sautéed
  
• 1 to 1½ pounds medium cooked shrimp, thawed
  
• 1 cup cream
  
• ½ tsp dried thyme
  
• ¼ tsp each: dried sage, white pepper, salt
  
• Butter pats (optional)
  






Instructions



1. Blanch the potatoes until just barely tender. Rinse under cold running water, drain and reserve.
   
   
2. Fry bacon in a 4-quart saucepan until crisp. Remove bacon to paper towels, then crumble and reserve. Retain bacon drippings in the pot and add 2 tablespoons of the butter. Swirl pan as it melts. Stir in flour and cook on low heat for about 4 minutes. Remove this roux from the pot and reserve.
   
   
3. Add remaining 2 tablespoons butter to the pot and sauté the carrot, onion, green pepper and celery to soften. Return roux to pot and gradually stir in the water and clam juice. Raise heat to high and cook, stirring often, for 6 to 8 minutes, until thickened. Add seafood, crisp bacon, shrimp, potatoes, the cream, thyme, sage, white pepper and salt to taste. Simmer about 5 minutes.
   
   Serve in bowls.