Seafood Chowder - Sleepymorro Style

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1/4 lb bacon, chopped (we use mahogany smoked)
• 2 onions, chopped
• 2 cups fish stock or 2 cups bottled clam juice (home made fish stock is best)
• 1 1/2 cups water
• 2 lbs boiling potatoes (about 6)
• 1 1/2 teaspoons salt (we use kosher)
• 1/2 lb fish fillet, such as cod,scrod,haddock or halibut,cut into 1-inch chunks
• 1/2 lb sea scallops, cut in half if large
• 1/4 lb medium shrimp, shelled & deveined
• 1/4 lb lobster, chunked to about â½ inch
• 1 cup light cream
• 1/4 teaspoon fresh ground black pepper
• 1 pinch paprika or 1 pinch caribbean island fish spices
• 1 tablespoon chopped fresh parsley
• 1/4 cup heavy cream
• 1 carrot (thin sliced)
• 1 stalk celery (thin sliced)
• 1 ear of corn (kernels only)

Recipe

• 1 in a large pot, cook the bacon over moderate heat until crisp.
• 2 remove with a slotted spoon and drain on paper towels.
• 3 pour off all but 2 tablespoons of the bacon fat from the pan and reduce the heat to moderately low.
• 4 add the onions and cook, stirring occasionally, until translucent, about 5 minutes.
• 5 add the stock, water, potatoes, carrot, celery, corn and salt and bring to a boil.
• 6 reduce the heat and simmer until the potatoes are almost tender, about 15 minutes.
• 7 add the fish, scallops, shrimp and lobster to the pot.
• 8 simmer, covered, until the fish and seafood are just cooked, about 3 minutes.
• 9 add the light cream and pepper.
• 10 bring just to a simmer.
• 11 serve sprinkled with the bacon, paprika or fish spice and parsley.
• 12 add a light dollop of heavy cream to each bowl as the finishing touch.
• 13 serve with herb buttered baguettes lightly toasted.