This chowder recipe is authentic as can be! Not heavy or too rich. It’s the real deal!
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INGREDIENTS:
1 medium onion, chopped fine
1 large celery stalk, chopped fine
1/4 pound bacon, cut in 1/2" pieces (turkey bacon can also be used)
1 tablespoon unsalted butter (to saute the bacon, onions and celery)
1" red bliss potatoes, cut in 1/2" cubes (this potato holds up well in the chowder)
1 pound haddock, cut in 2" cubes
2/3 pound of sea scallops, cut in 2" cubes
3 bottles of clam stock or seafood stock (about 4 cups)
a spring of fresh thyme, leaves removed
1 cup whole milk
1 tablespoon of unsalted butter to add at the end
salt and pepper to taste