Long Island-Style Seafood Chowder With Roasted Red Pepper Recipe
Prep Time:
10 minutes
Cook Time:
35 minutes
Servings:
8 Servings
Ingredients
  • 2 cups diced peeled russet potatoes
  • 4 slices thick-cut bacon in ½-inch pieces
  • 1 onion, diced, divided
  • 2 tablespoons tomato paste
  • ½ cup diced roasted red peppers
  • 1 cup clam juice
  • 3 cups vegetable or shrimp broth
  • 12 ounces small shrimp, peeled and deveined
  • 8 ounces cod fillet, cubed
  • 8 ounces small scallops
  • 1 tablespoon minced garlic
  • ¾ cup cream or half and half
  • 2 teaspoons cider vinegar
Directions
  1. Bring a pot of salted water to a boil and parboil the potatoes for around 8 minutes, or until tender. Drain and set aside.
  2. Bring a large, heavy-bottomed pot to medium-high heat and cook the bacon until crisp, then remove and set aside.
  3. Add half of the diced onion to the pot and cook for around 4 minutes, until it's just turning translucent.
  4. Add the tomato paste, roasted red peppers, and half of the parboiled potatoes to the pot and cook, stirring often, for around 3 minutes, until the tomato paste begins to stick to the bottom.
  5. Pour in the clam juice and broth, and scrape the fond from the bottom of the pot.
  6. Puree the soup using an immersion blender.
  7. Add the shrimp, cod, scallops, garlic, and the remaining onion and potatoes, and bring back to a boil. Simmer for around 10 minutes, until the seafood is cooked through.
  8. Remove from the heat and stir in the cream and cider vinegar.
  9. Serve hot, garnished with the bacon pieces and minced parsley.