Email to Cat      

Seafood Chowder

Source of Recipe


Southern Lady magazine



List of Ingredients



• ½ pound bacon, diced
  
• 2 cups chopped yellow onion
  
• 1 cup chopped celery
  
• 1 cup chopped carrot
  
• 1 Tbsp minced garlic
  
• 6 bay leaves
  
• 2 tsp salt
  
• 1 tsp ground black pepper
  
• ½ cup all-purpose flour
  
• 6 cups seafood stock
  
• 2 pounds potatoes, cut into 1-inch pieces
  
• 2 cups fresh or frozen corn kernels
  
• 2 cups heavy whipping cream
  
• 1 pound fresh cod fillets, cut into 1-inch pieces
  
• 1 pound medium fresh shrimp, peeled and deveined
  
• 1 pound large fresh sea scallops, cut into 1-inch pieces
  
• 1 (8-ounce) container lump crabmeat, picked over
  






Instructions



1. In a large Dutch oven, cook bacon over medium heat until crispy. Add onion, celery, carrot, garlic, bay leaves, salt and pepper. Cook for 4 to 5 minutes, stirring occasionally, until tender.
   
   
2. Add flour; cook for 3 minutes, stirring constantly. Add seafood stock, stirring until smooth. Add potatoes and corn. Bring to a boil; reduce heat to medium-low, and simmer for 10 to 12 minutes, or until potatoes are fork-tender.
   
   
3. Add cream, and return to a simmer. Add cod, shrimp, scallops and crabmeat; simmer for 3 to 5 minutes, or until seafood reaches desired degree of doneness. Remove bay leaves, and discard.
   Serve with oyster crackers.
   
   Makes about 4½ quarts.