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Lunch / Dinner

Seafood Chowder

Here’s a warming chowder to serve on a special night—just when you need an elegant, classy (and quick!) dinner.

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Ingredients

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For a make-ahead option, prepare the soup base up to 2 days ahead but wait to add the potatoes and seafood. Twenty minutes before you're ready to serve the chowder, add the potatoes and simmer until they're tender, then continue with the recipe as directed.

Instructions

Cook bacon in a large pot over medium heat until crisp; transfer to a paper-towel-lined plate. Pour off all but 1 Tbsp. drippings. Add onion, fennel bulb, and butter. Sweat vegetables over medium heat until translucent, about 5 minutes. Stir in flour and cook 1 minute. Add wine and boil 1 minute more.

Deglaze the pot with clam juice, scraping up any brown bits; add potatoes. Bring liquid to a boil, reduce heat, and simmer mixture until potatoes are tender, 8–10 minutes.

Stir in shrimp, fish, and mussels. Cover pot and simmer chowder until fish and shrimp are cooked through and mussels open, about 5 minutes. Discard any unopened mussels.

Add cream and thyme to chowder. Simmer chowder 2–3 minutes to heat through. Season chowder with salt and Tabasco; top with bacon and fennel fronds.

Deglaze the pot with clam juice, scraping up brown bits from the bacon and vegetables for extra flavor.

Deglaze the pot with clam juice, scraping up brown bits from the bacon and vegetables for extra flavor.

Seafood can go from perfectly done to overcooked and tough quickly, so add it near the end of cooking.

Seafood can go from perfectly done to overcooked and tough quickly, so add it near the end of cooking.

Add the cream at the very end and simmer the chowder briefly, just to reheat the liquid.

Add the cream at the very end and simmer the chowder briefly, just to reheat the liquid.

Nutritional Facts

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