Shrimp and Fish Chowder

From the Chicago Tribune

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2 baking potatoes
1 onion
1 celery rib
1 poblano pepper
4 slices bacon
2 cloves garlic
2 bay leaves
1 tablespoon fish sauce
1 teaspoon Old Bay seasoning
8 oz clam juice
1/2 cup whole milk
12 oz. lowfat evaporated milk
1 lb package of cleaned mixed seafood
1/4 cup half and half
1/4 cup chopped fresh cilantro
1/2 teaspoon to 1 tablespoon sambal oelek


  1. Microwave potatoes fork tender (about 10 minutes), peel & cut into chunks
  2. Process onion, celery, pepper in a food processor until coarsely chopped.
  3. Cook bacon until crispy.
  4. Discard all but 1 tablespoon of fat from bacon skillet. Add onion/celery/pepper mixture and saute over medium-high heat about 4 minutes.
  5. Add garlic; cook, stirring, 1 minute.
  6. Stir in potatoes, bay leaves, fish sauce, seasoning. Cook, stirring, until well mixed, about 1 minute.
  7. Add clam juice and both kinds of milk. Heat just to a boil.
  8. Add seafood, lower heat to a simmer. Stir in half and half. Cover and cook until fish is cooked through, about 8 minutes.
  9. Crumble bacon, stir in bacon, cilantro and chili sauce.

Sambal oelek is spicy, use more if you like it hot and less or none if you don't.