Seafood Chowder

[chief_cook2]

Recipe Summary
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 12 servings


6 ounces slab bacon, cut into 1/2-inch pieces
2 tablespoons butter
2 large onions, diced (about 4 cups)
1/4 cup flour
2 cups clam broth or juice
4 white potatoes, peeled and diced
2 sweet potatoes, peeled and diced
1 1/2 teaspoons thyme Salt and freshly ground black pepper
1/2 pound shucked clams
1/2 pound haddock, cut into 3/4-inch chunks
1/2 pound Maine shrimp, peeled and deveined
1/2 pound scallops
1/2 pound shucked oysters
4 cups half-and-half Fresh parsley, for garnish

In a large stockpot over medium heat, cook the bacon until browned. Add the
butter and onions, and cook for 10 minutes. Add the flour and stir until well
combined. Add 2 to 3 cups broth. Then add the potatoes, thyme, pepper, and salt
and bring to a simmer. Cook until the potatoes are almost fork tender, about
10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer
for 10 minutes. Add the half-and-half and heat through (do not bring to a boil
or the chowder will curdle). When finished add parsley and serve.