A deep-flavored, luxurious-textured chowder
with generous chunks of white king salmon,
lobster tail chunks, and shrimp adorned with a few simple ingredients
so the seafood takes center stage...

Servings: (6 to 8)
Prep: 10 Mins.
Cook/Stand: 40 Mins.


4 ozs. thick, center-cut hickory smoked bacon, cut into 1” slices
2 tablespoons unsalted butter
1 white onion, chopped
2 ribs celery, cut into 1/4” thick slices
2 carrots, cut into 1/4” thick slices
1 teaspoon old bay seasoning
1 dried bay leaf
1 garlic clove, minced
2 tablespoons all-purpose flour
1.5 lbs. red potatoes, scrubbed (unpeeled) and sliced into 3/4” cubes
3 cups low-sodium chicken stock
1 cup quality white wine
¾ lb. boneless, skinless white king salmon cut into 1” chunks (or halibut)
¾ lb. cooked shrimp
¾ lb. cooked lobster tail chunks, thawed (from Costco)
2 cups heavy cream
Freshly ground sea salt
Ground gray pepper

2 tablespoons fresh Italian parsley, chopped

--Warm, crusty French bread


Fry bacon in dutch oven over medium-high heat until brown and crispy.  
Remove cooked bacon to a paper towel lined plate using a slotted spoon, 
and set aside.

Retain 2 tablespoons of drippings in pot and add the butter, onions, celery, carrots, old bay seasoning, and bay leaves; sauté until onions are translucent.  

Add flour, and garlic, then sauté for 1 minute.

 Add the potatoes, broth, and white wine to cover vegetables 
(add water if more liquid is needed to do so). 
Bring to a boil, scrape bits off of bottom of pot, 
then cover and boil for 10 minutes. 

Reduce the heat to low, 
then gently fold in white king salmon chunks, 
and cook over low heat for 5 minutes.  

Gently fold in lobster tail chunks, shrimp, 
and reserved bacon, 
(being careful not to break up white king salmon chunks), 
then cook on low for 3 minutes.

Remove pot from heat, add heavy cream and allow chowder to sit, 
covered, for 5 minutes to ensure 
that the fish continues to cook 
(without overcooking the fish or other seafood).

 Taste for seasonings; adding salt and pepper to your desired level.  

Toss bay leaf. 

Serve chowder in individual bowls, topped with fresh parsley, 
along with warm, crusty French bread 
for sopping up the delicious broth. ~ Enjoy!


Alaskan Dave Down Under said...

Yup! That'd be chowder! Classic!

sandra said...

Hey Dave, thanks for stopping by ;) I hope all is going well for you ~ have a great week!!

the wild magnolia said...

This is a winner. Will gather the ingredients and try for myself.


MunatyCooking said...

Oh my Sandra! This chowder looks comforting for sure.

sandra said...

Thanks so much Yelana, I hope you enjoy this comforting chowder as we do, and thank you too Muna ;) Enjoy your week ladies!


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