| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Seafood |
New England |
November 19 |
1 |
servings |
INGREDIENTS
| 8 |
|
Bacon slices; chopped |
| 2 |
lg |
Onions; chopped |
| 1 |
tb |
Curry powder |
| 4 |
|
Bottles clam juice; (8-ounce) |
| 4 |
c |
Peeled white potatoes; (about 3 pounds) |
|
|
; (1/2-inch dice) |
| 4 |
c |
Peeled butternut squash; (about 3 pounds) |
|
|
; (1/2-inch dice) |
| 2 |
|
Bay leaves |
| 4 |
c |
Chopped kale leaves |
| 5 |
c |
Milk |
| 1 |
c |
Half and half |
| 2 |
tb |
Minced fresh thyme or 2 teaspoons dried; crumbled |
| 3 |
lb |
Mixed fresh fish; (a choice of cod, |
|
|
; halibut, haddock |
|
|
; and/or scrod), cut |
|
|
; into 3/4-inch |
|
|
; pieces |
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.
Serves 8.
Bon Appetit November 1991
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