Seafood Chowder

Ed&Theresa's Note:

Mr.D's chowda, my brother in law born in the south and myself a new englander, this was created for him without losing the new england flavor.

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 ounces salt pork , diced
• 2 onions , diced
• 2 carrots , diced
• 2 stalks celery , diced
• 3 cups milk
• 1 pint heavy cream
• 6 cups potatoes , diced
• 1 cup frozen okra
• 1 cup frozen corn
• 6 ½ ounces clams
• 1 lb catfish or 1 lb cod , - 1 inch pieces
• 1 tablespoon basil
• 2 teaspoons Old Bay Seasoning
• sea salt
• ground pepper
• 4 tablespoons fresh parsley

Directions:

1. In a soup pot, render the salt pork until just crisp, remove and discard.
2. cook the onion, celery, and carrots in the pork fat until tender.
3. add the potatoes, okra, corn, clams+juice, and fish.
4. cover with milk and heavy cream.
5. add basil, old bay, salt&pepper.
6. bring to boil and let simmer until potatoes are soft.
7. add chopped parsley.

Reviews

[Annacia]

This is a 5 start for taste! I made a much lightened version of this chowder as the amount of calories in one serving is my entire days allotment (1200). I omitted the salt pork and cooked the veggies in a small bit of water that was almost gone when it came time to add the milks. I used skim milk and fat free evap milk and 1 very small white potato (about 1/4 cup diced). It was the clam broth that made this so good and as catfish isn't available here I used a small piece of cod. Aside from removing the fat I used all the veggies ask for and seasoning so I do feel that I kept to the heart and spirit of this soup. After saying all of that, I truly loved it - I never thought of adding okra to seafood before. Thank you for sharing an excellent and adaptable recipe.