Maritime-Inspired Seafood Chowder

Preparation 1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot. 2. Add the diced onion (1), garlic (2 cloves), celery, and carrots (2) to the pot. Cook until the vegetables are tender, about 5 minutes.

Making the Base 3. Sprinkle the flour over the cooked vegetables and stir to coat. Cook for 2-3 minutes to remove the raw flour taste. 4. Gradually pour in the seafood or fish stock (4 cups), stirring constantly to prevent lumps. Add the bay leaves (2), thyme, paprika (½ teaspoon), salt, and pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.

Adding the Seafood 5. Add the mixed seafood, frozen corn (½ cup), and frozen peas (½ cup) to the pot. Simmer for an additional 5-7 minutes, or until the seafood is cooked through. 6. Stir in the heavy cream (1 cup) and chopped parsley. Remove the bay leaves (2) and discard.

Serving 7. Ladle the seafood chowder into bowls, top with sliced green onions (2) and crispy bacon. Serve with crusty bread for dipping and enjoy!