Newfoundland Seafood Chowder

Ingredients:

• 2 slices of salt pork or thick sliced bacon, chopped finely
• 2 stalks of celery, diced
• 1 onion, diced
• 1 1/2 cups red pepper, diced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt (use 1 tsp if using bacon)
• 1/4 tsp pepper
• 1 bay leaf
• 1 tsp dried thyme or dill
• 2 cups diced potatoes, uncooked (yukon gold or baby potatoes)
• 2 cups seafood or fish stock or water
• 1/3 cup all purpose flour
• 3 cups milk (I used skim)
• 3 cups fish and / or seafood (I used 2 cups of cod, chunked and 1 cup of raw shrimp, diced)
• 2 TBSP fresh lemon juice
• parsley for garnish

Preparation: 

In a large dutch oven, cook salt pork or bacon until fat has rendered and the meat is nice and crispy.  Remove from pan and drain on a paper towel. Set aside.

Remove 1 TBSP of fat from the dutch oven and discard.  In remaining fat, add onions, celery, red pepper, and spices (salt, pepper, red pepper flakes, thyme, and bay leaf).  Fry about 5 minutes until onion begins to turn brown.  Add diced potatoes and fry for another 3-4 minutes. Add seafood stock, cover, bring to a boil and reduce heat to simmer until potatoes are almost done…about 5 – 7 minutes.

In a small bowl, whisk the flour and milk until smooth and no lumps remain.  Add to vegetables in the dutch oven.  Stir and bring to a simmer, stirring often. Do not BOIL.  Once simmering, add your fish and seafood.  Simmer another 5 minutes until fish flakes easily. Remove bay leaf and add lemon juice.  Taste, adjust seasoning and serve in bowls garnished with diced salt pork / bacon and parsley.   Sop up the juices with a nice crusty bun slattered in salted butter! Enjoy 🙂

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