New England Seafood Chowder

Recipe Ingredients

8		Bacon slices - chopped
2		Onions - chopped (large)
1 tablespoon	15ml	Curry powder
4		Clam juice - (8 oz ea)
4 cups	948ml	Peeled white potatoes in 1/2" dice - (abt 3 lbs)
4 cups	792g / 27oz	Peeled butternut squash in 1/2" dice - (abt 3 lbs)
2		Bay leaves
4 cups	160g / 5.6oz	Chopped kale leaves
5 cups	1185ml	Milk
1 cup	237ml	Half-and-half
2 tablespoons	30ml	Minced fresh thyme
		= (or 2 tspns dried thyme, crumbled)
3 lbs	1362g / 48oz	Mixed fresh fish - cut 3/4" pieces
		= (a choice of cod, halibut,
		Haddock and/or scrod)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes. Add chopped onions and saute until onions are translucent, about 8 minutes.

Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 minutes.

Add chopped kale leaves and simmer until vegetables are almost tender, about 10 minutes. Add 5 cups milk, 1 cup half-and-half and minced thyme. (Chowder can be prepared 1 day ahead. Cover tightly and refrigerate.)

Bring chowder to simmer. Add fish and simmer until cooked through, about 3 minutes. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.

This recipe yields 8 servings.

Source:
Bon Appetit, November 1991

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