Hi all! Rachel from Craving Some Creativity back again with some comfort cooking. The last few remnants of snow are leaving my yard and I wanted to have a big send-off with some of the classic winter food comforts I enjoy such as this Seafood Chowder. Maybe you are already seeing the spring turn like we are in the mountains of Virginia or maybe your just hoping and praying for the brutal, frigid temperatures to give way to Spring. Either way, we should all have a party to say goodbye to the winter blues and that is why I am excited for this soup recipe. Don’t get me wrong, I am sure to make this soup at anytime of year, but this sendoff seemed right.
The chowder recipe I am sharing is very chunky and full of texture. If you like your chowder a little creamier texture, cut the vegetables and fish smaller. It is also very customize-able. Add more bacon if you like or skip the shrimp if that isn’t your thing. I love how the mussels bring the pizzazz to this dish but they can be left out if the shells are not rocking your world.
- 4 strips of bacon, chopped
- 1/2 medium yellow onion, diced
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 1/3 cup dry white wine
- 3 bottles of clam juice (8oz)
- 1 1/2 cup potato, peedled and diced
- 1 lb large shrimp, peeled and deveined
- 6-8oz cod or other firm white fish, cut into chunks
- 15 mussels, cleaned and debearded
- 1/2 cup heavy cream
- 1 tsp thyme