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Northwest Seafood Chowder
3 tablespoons butter
1/2 cup onion, chopped
3/4 cup celery, chopped
1 carrot, grated
3 cups potatoes, cubed
2 cups chicken stock
1 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon fresh ground black pepper
1 bay leaf
1/4 cup all-purpose flour
1/2 cup cold water
1 cup milk
6 1/2 ounces clams, canned with liquid
1/2 pound bay scallops
1/4 pound shrimp, cooked
1/3 pound oysters, canned
1/2 pound haddock fillet or cod
1/4 cup fresh parsley, chopped
In a large soup pot, over medium heat, melt butter and saute onion,
celery and carrot until onion is translucent, about 8 - 10 minutes. Add
potatoes, stock, salt, thyme, pepper and bay leaf. Bring to a boil,
reduce heat, cover and simmer 15 minutes
Remove bay leaf and discard. In a small bowl combine flour and water
then pour into pot, stirring constantly until thickened. Add clams. Add
remaining seafood and simmer, covered, until seafood is cooked, about 10 -
15 minutes longer.
Ladle into bowls, garnish with parsley and serve.
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Seafood Chowder 07