Creamy Seafood and Corn Chowder
6 slices of bacon ½ cup butter
2 cups of diced onion ½ cup of all purpose flour
1 cup of diced celery 1 ½ quarts of light cream
3 cups of diced potatoes 2 ears of corn
1 teaspoon of dried thyme ½ pound of bay scallops
½ pound shrimp, cut small ½ pound cubed monk fish
24 large cherrystone clams
(shucked, chopped and with the juice)
Pinch of ground pepper
Melt the butter and the flour. Stir this mixture until it bubbles. This roux will work as a thickening agent in the soup. After it is made, put in the refrigerator for later.
Cut the corn from the cob and separate.
In a sturdy pot sauté the bacon until translucent. Add the onions and celery. When they are soft, pour in 2 cups of the clam juice. The more juice the clammier and thinner the soup will be. Add the potatoes, cleaned corn cobs, seasoning, and let it cook for about ten minutes.
When the potatoes are soft, add the corn kernels and seafood. Let it simmer for about three minutes, or until the monk fish is cooked. Stir in the roux and let it simmer for 2 more minutes while you scald the cream in a separate pan. When small bubbles appear around the edges of the pan, pour it into your chowder base. Mix it up and enjoy!
Serves about 8-10.
Hungry crowd at the library!