Zesty Seafood Chowder

Serves 6

This robust chowder is a lip-smacking meal-in-a-bowl. I love the hint of smokiness balanced by the heat of the jalapeño.

Medium to large (31⁄2 to 5 quart) slow cooker

4 oz                smoked bacon, diced

2                     leeks, white part with just a hint of green,
thinly sliced

2                     stalks celery, diced

2                     cloves garlic, minced

1 tsp              Cajun seasoning

1 tsp              dried thyme

1 tsp              salt

1⁄2 tsp          cracked black peppercorns

2 tbsp           all-purpose flour

1 cup             dry white wine (see Tips, left)

2 cups           fish broth or 1 cup (250 mL) each bottled
clam juice and water

2                     potatoes, peeled and diced

3 lbs              small clams, cleaned (see Tips, left)

1 lb                firm white fish fillets, such as Pacific halibut or
haddock, cut into 1-inch (2.5 cm) cubes

1 cup             corn kernels, thawed if frozen

1 to 2             jalapeño peppers, seeded and diced

1 cup             heavy or whipping (35%) cream

Finely chopped Italian flat-leaf parsley

1. In a skillet, cook bacon over medium-high heat until crisp. Drain well on paper towel. Cover and refrigerate until ready to use.

2. Reduce heat to medium. Add leeks and celery to pan and cook, stirring, until softened, about 5 minutes. Add garlic, Cajun seasoning, thyme, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes.

3. Transfer to slow cooker stoneware. Stir in fish broth and potatoes. Cover and cook on Low for 8 hours or on High for 4 hours, until potatoes are tender.

4. Discard any clams that are open. In a large saucepan over medium-high heat, bring 1 cup (250 mL) water to a rapid boil. Add clams, cover and cook, shaking the pot, until all the clams open. Discard any that do not open. Strain cooking liquid through a fine sieve into a bowl. Using a fork, remove clam meat from shells. Add clam cooking liquid and meat to slow cooker, along with fish fillets, reserved bacon, corn, jalapeño to taste and cream. Cover and cook on High for 10 minutes, until fish is cooked through and flavors meld. Ladle soup into bowls and garnish with parsley.

v Can Be Halved (pg 202)
(see Tips, below)

If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker.

If you prefer, substitute an extra cup (250 mL) of water plus 1 tbsp (15 mL) lemon juice for the white wine.

To clean clams: Scrub clams thoroughly with a wire brush and soak in several changes of cold salted water.

Substitute 2 cans (each 5 oz/142 g) baby clams, drained, for the fresh. Add to slow cooker along with the fish and include 1 cup (250 mL) of water.

Make Ahead

Complete Steps 1 and 2. Cover and refrigerate bacon and vegetable mixture separately for up to 2 days. When you’re ready to cook, continue with the recipe.

Excerpted from The 150 Best Slow Cooker Recipes, Second Edition by Judith Finlayson