Large Dutch oven or heavy-bottomed pot
Sharp knife and cutting board
Measuring cups and spoons
Wooden spoon or spatula
Whisk
Prepare Base
Sauté onion, celery, carrots in bacon fat until soft
Add butter and flour, cook 2-3 minutes
Gradually add stock, stirring constantly
Build Chowder
Add potatoes, bay leaves, thyme
Simmer until potatoes are tender (15 min)
Add milk and cream
- Use fresh seafood for best results
- Don't overcook seafood
- Serve immediately for best texture
Calories: 423kcal | Carbohydrates: 18g | Protein: 32g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 165mg | Sodium: 890mg | Potassium: 820mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2850IU | Vitamin C: 12mg | Calcium: 185mg | Iron: 2.2mg