Vintage-of-the-Sea Chowder

Plenty of vegetables make this Vintage-of-the-Sea Chowder a hearty chowder your whole family will enjoy. To make a meal add a fresh green salad and a loaf of buttered sourdough bread.


4-5 large potatoes, peeled, diced
5 thick slices of bacon, cut into ½-inch pieces
5 tablespoons butter
¾ cup onion, chopped
4 cloves garlic, minced
¾ cup red bell pepper, diced
½ cup carrots, grated
¾ cup celery, diced
¾ cup all-purpose flour
6 cups water
2 (6-ounce) cans clams with juice
2 pounds (3-4 cups) assorted seafood, salmon, halibut, crab, shrimp
¾ teaspoon salt or to taste
½ teaspoon black pepper
1½ teaspoons curry powder
1 cup half-and-half
1 cup milk
1 tablespoon fresh parsley, minced


Boil potatoes until tender, drain and reserve.

In a soup pot, fry the bacon until crisp. Using a slotted spoon, transfer to paper towels to drain. Add butter to the soup pot. Add the onion, garlic, red bell pepper, carrots and celery, sauté over medium heat until soft.

Stir in the flour. Pour in the water and clams with juice. Bring to a slow boil, stirring frequently, until thickened. Add the seafood, potatoes, bacon, seasonings, half-and-half and milk. Simmer until all of the fish is opaque throughout, another 5 minutes.

Ladle into warmed soup bowls and garnish with the parsley. Serve immediately.

Makes 4 servings

Note: Yukon gold potatoes are an excellent choice for this recipe because of their buttery taste and firm texture. Classified as all purpose potatoes, they are lower in starch than russets and hold their shape well during cooking.

Variation tip: Canned salmon may be used in place of the fresh salmon.

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