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New England Seafood Chowder Recipe

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This recipe for New England Seafood Chowder, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bon Appetit


8 bacon slices, chopped
2 large onions, chopped
1 tbsp. curry powder
4 (8 oz.) bottles clam juice
4 c. 1/2 in. diced peeled white potatoes
4 c. 1/2 in. diced peeled butternut squash
2 bay leaves
4 c. chopped kale leaves
5 c. milk
1 c. half and half
2 tbsp. minced fresh thyme or 2 tsp. dried, crumbled
3 lb. mixed fresh fish, cut into 3/4 in. pieces

To render fat, cook chopped bacon in heavy large saucepan over medium high heat 5 min. Add chopped onions and saute until onions are translucent, about 8 min. Add curry powder and stir 30 seconds. Mix in bottled clam juice, diced potatoes, diced butternut squash and bay leaves. Simmer 5 min. Add chopped kale leaves and simmer until vegetables are almost tender, about 10 min. Add 5 cups milk, 1 cup half and half and minced thyme. Bring chowder to simmer. Add fish and simmer until cooked through, about 3 min. Season to taste with salt and pepper. Discard bay leaves. Ladle chowder into bowls and serve.




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