Seafood Chowder

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  8 oz Bacon
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  0.8 cup Yellow Onion
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  2 Celery(80g)
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  2 Carrots(122g)
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon freshly ground black pepper
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  4 Garlic(12g)
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  1 tsp Old Bay seasoning blend
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  1 lbs Potato, White, Boiled, No Skin
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  0.5 cup Wine, White, Dry
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  4 cup Seafood Stock, Low Sodium
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  8 oz Shrimp
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  8 oz Cod, Fillet
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  8 oz Scallops
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  6.5 oz Clams
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  1 cup Half and half cream
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  Chopped fresh parsley or thyme (for serving)

Instructions

1. 1Place the bacon in a cold large stock pot over medium heat. Cook 10 minutes, reducing heat as necessary to avoid burning, until the bacon is crisp and the fat is rendered. Transfer bacon to a paper towel-lined plate, reserving the drippings in the pot.
2. 2Return the pot to medium heat and add the onion, celery, carrots, salt, and pepper. Cook, stirring, 5 minutes over medium heat until softened. Add the garlic and Old Bay seasoning blend and cook 1 minute over medium heat until fragrant.
3. 3Add the wine and scrape up any browned bits on the bottom of the pot. Simmer 2 minutes over medium heat until the wine is mostly evaporated.
4. 4Add the seafood stock and return the bacon to the pot. Bring to a boil over medium-high heat, then add the potatoes. Return to a simmer, reduce heat to low, and cook uncovered 5 minutes until the potatoes are fork-tender.
5. 5Add the shrimp, cod fillet, scallops, and clams with their juices. Return to a bare gentle simmer over low heat and cook 2 minutes until the seafood is opaque with no translucence remaining.
6. 6Remove the pot from heat and stir in the half and half cream. Adjust seasoning with salt and pepper to taste.
7. 7Divide the chowder evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating.