Potato and Seafood Chowder

Here's a quick and comforting chowder that goes from stove to table in just 30 minutes! 

Prep Time 15 minutes  
Cooking Time 15 minutes


1 tablespoon finely chopped bacon

4 tablespoons butter
1 medium onion, minced
1 clove garlic, minced
4 tablespoons all-purpose flour
4 cups clam stock (see tip below)
3/4 cup diced boiled potatoes
1/4 cup sweet corn kernels
1 tablespoon diced celery
1 tablespoon diced green bell peppers
1 tablespoon diced red bell peppers
8 pieces medium shrimp,      
      peeled and deveined
12 pieces cooked manila clams        
      (from making clam stock)
1/2 cup heavy cream
salt, pepper, dried thyme, and ground nutmeg, to taste


1  In a heavy-bottomed stock pot, add bacon and render fat. Add butter; sauté onions and garlic just until fragrant. Add  flour and mix into a paste. Cook for 30 seconds.

2  pour in clam stock a little at a time, stirring constantly to remove lumps and to make a smooth, thick soup.

3  Add the rest of the vegetables and seafood. Cook for 5 minutes over low heat or just until the shrimps turn pink.

4  Add cream. Season to taste with salt, pepper, thyme, and nutmeg. Serve hot.

To make clam stock, simply place 1 kilo cleaned clams in a pot. Add just enough water to cover the clams and bring to a boil. Lower heat and continue Cooking until the clams open up.  Strain the stock using cheesecloth and you’re good to go.


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