Ingredients

Base Ingredients:

1/2 lb. butter

1/2 lb. bacon (diced)

1 1/4 cups flour

2 cups onion (diced)

1 bay leaf

1 teaspoon salt

2 teaspoons white pepper

2 teaspoons ground thyme

5 cups clam juice (heated)

1 cup white wine

2 cups potatoes (diced)

2 cups celery (diced)

Chowder Ingredients:

4 cups chowder base

2 cups half and half (heated)

1/2 cup white wine

1 to 1 1/2 lbs. haddock or haddock, shrimp, and scallops totaling 1 to 1 1/2 lbs.

Preparation

Chowder Base:

  1. Cook bacon until three quarters cooked, 7-8 minutes, in large stock pot.
  2. Melt butter in with bacon and drippings.
  3. Add flour to butter and bacon mixture.
  4. Cook for about 10 minutes over medium low heat. Stir occasionally.
  5. Add onion, bay leaf and spices; cook for additional 3-4 minutes.
  6. Add clam juice, wine and potatoes.
  7. Bring to a simmer; cook until potatoes are almost done.
  8. Add celery; simmer 10 minutes, then turn off heat.
  9. Cool and store in refrigerator up to 3 weeks or freeze.

Chowder:

  1. Heat chowder base in large stock pot.
  2. Add half and half; simmer until absorbed, 4-5 minutes.
  3. Add wine and seafood.
  4. Cook until thoroughly heated (it only takes a few minutes for the seafood to cook.)