Potato and Seafood Chowder

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

Serves 4  

Prep Time 15 minutes  

Cooking Time 15 minutes

Ingredients:

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

Procedure:

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.