By Angie Quaale. Quick enough for a weeknight, impressive enough for company. Just the way we like it. We get all of our fresh Wild Seafood from our friends at 1 Fish 2 Fish in Langley
1 tbsp good olive oil
1 lb double smoked, thick cut bacon
2 medium sweet onions, diced
2 medium carrots, peeled and diced
3 celery stalks, diced
1 cup diced leek whites
3 tbsp butter
3 tbsp flour
500 ml good white wine
2 cups clam juice
1.5 l whole milk
1 cup whipping cream
2 cups frozen corn kernels
1 cup diced potatoes
2 bay leaves
2 sprigs fresh thyme
1 tbsp dried dill
1 cup clam meat
1 cup hand peeled shrimp
1 lb fresh halibut, diced
1 lb fresh wild salmon
Coarse salt and freshly cracked black pepper
Flat Leaf parsley, finely chopped, as needed for garnish
In a large pot, cook the bacon until just crispy over medium-high heat. Drain and discard one quarter of the rendered fat, leaving the remaining fat and bacon in the pot. Add the butter, onion, carrot, celery and leek and cook the vegetables until they are tender. Add the flour, and stir the mixture until well combined, forming a roux. Turn the heat to medium, and continue to cook the roux and vegetable base for 3 – 4 minutes, not allowing the mixture to brown. Slowly add the white wine and clam juice while whisking continuously. Allow the mixture to thicken and cook out for 3 – 4 minutes over medium heat. Continue by adding the milk and cream, slowly while whisking and allow the mixture to come back to a gentle simmer. The thickness of the chowder base may be thinned slightly with additional milk if desired.
Next add the corn, potato, bay leaves, thyme and dill. Continue to cook for 4 minutes.
Finally add all the seafood and shellfish. Turn the heat to medium-low and simmer until the seafood is cooked through, approximately 4 – 6 minutes.
Serve and enjoy.
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