New England Seafood Chowder
Tomatoes add a nice touch of color and flavor to this soup.
Steps
Cook bacon in heavy dutch oven over medium heat until golden brown , stirring frequently , 8-10 minutes.
Transfer to paper towel using slotted spoon.
Pour off all but 3 t.
Bacon fat.
Add onions and celery to dutch oven.
Cover and cook over medim-low heat , stirring occasionally , until slightly softened , about 10 minutes.
Add potatoes , 3 cups fish stock and additional fish stock or water if necessary to almost cover vegetables.
Bring to boil.
Tie thyme and parsley in a piece of cheesecloth.
Add to soup.
Reduce heat , cover and simmer until potatoes are just tender , 15-20 minutes.
Transfer half of vegetables to food processor , using slotted spoon.
Puree until smooth.
Return puree to soup.
Add 2 cups milk , cream , pepper sauce to taste , salt and generous amount of pepper.
Bring soup to boil , stirring until smooth.
Thin with more milk if desired.
Add fish.
Cover and simmer until fish is almost opaque , 2-3 minutes.
Discard cheesecloth bag.
Add tomatoes , scall.
Ingredients
bacon, onions, celery ribs, boiling potatoes, fish stock, fresh thyme sprigs, parsley sprigs, milk, heavy cream, hot pepper sauce, salt & freshly ground black pepper, scrod fillets, canned tomatoes, bay scallop, unsalted butter, paprika