Seafood Chowder

Name: Seafood Chowder
Yield: 8 servings
Ingredients: 2 strips bacon; 1 medium onion diced; 1 stalk celery finely chopped; 2 garlic cloves minced; 1 tbsp (15 mL) all-purpose flour; 1 cup (250 mL) bottle clam juice or 1 cup (250 mL) chicken stock; 1 cup (250 mL) 35 % cream; 8 oz (240 g) scallops; 8 oz (240 g) raw medium-size shrimp peeled and deveined; 1 1/2 cups (375 mL) diced cooked potatoes; 1 cup (250 mL) frozen or canned corn niblets; 1 can (6 oz/180 g) crab; 2 tbsp (30 mL) finely chopped fresh dill; 1/2 tsp (2 mL) hot pepper sauce; Salt and pepper to taste

Hearty enough to be a meal; serve with a crisp salad and crusty bread.

Cooking: 10 min - 15 min

Yields 8 servings

Ingredients

2 strips bacon
1 medium onion diced
1 stalk celery finely chopped
2 garlic cloves minced
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) bottle clam juice or 1 cup (250 mL) chicken stock
1 cup (250 mL) 35 % cream
8 oz (240 g) scallops
8 oz (240 g) raw medium-size shrimp peeled and deveined
1 1/2 cups (375 mL) diced cooked potatoes
1 cup (250 mL) frozen or canned corn niblets
1 can (6 oz/180 g) crab
2 tbsp (30 mL) finely chopped fresh dill
1/2 tsp (2 mL) hot pepper sauce
Salt and pepper to taste

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Preparation

Cook bacon in large saucepan until crisp; crumble and set aside. Drain all but 1 tbsp (15 mL) fat from pan. Add onion, celery and garlic; cook stirring until soft about 5 min.

Stir in flour until combined. Whisk in clam juice making sure there are no flour lumps. Add cream. Bring to a boil; reduce heat. Add scallops and shrimp; cook until scallops are opaque and shrimp is pink about 5 min. Add potatoes, corn and crab; heat through. Add dill, hot pepper sauce, salt and pepper. Serve sprinkled with bacon.