New England Seafood Chowder

1 servings

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New England Seafood Chowder Ingredients

8 Bacon slices; chopped	4 c Chopped kale leaves
2 lg Onions; chopped	5 c Milk
1 tb Curry powder	1 c Half and half
4 Bottles clam juice;	2 tb Minced fresh thyme or 2
4 c Peeled white potatoes;	3 lb Mixed fresh fish; (a choice
; (1/2-inch dice)	; halibut, haddock
4 c Peeled butternut squash;	; and/or scrod), cut
; (1/2-inch dice)	; into 3/4-inch
2 Bay leaves	; pieces

Instructions for New England Seafood Chowder

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half and half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.) Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve. Serves 8. Bon Appetit November 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized

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