I've always enjoyed a bowl of chowder but the restaurant version is more indulgent than I want. Here is a healthier version that's rich in favor - not in fat.
Ingredients: *Serves 4
4 slices center cut bacon, cut into 1/4 inch strips
1/2 tbs. vegetable oil
1 tbs. butter
1 large shallot, diced
1 medium jalapeno, seeded and diced
2 tbs. all-purpose flour
1 6oz. can chopped clams
2 8oz. bottles clam juice
1 c. non-fat milk
8 oz. red potatoes, cut in 1/2 inch pieces
1 tsp. fresh thyme, finely chopped
1 tbs. fresh parsley, finely chopped
3/4 lb. skinless cod fillets
8 oz. peeled and deveined cooked shrimp
S&P to taste
Before cutting bacon, put in freezer for 3-5 minutes for easier cutting. In a large pot or Dutch oven, cook bacon over medium heat for 8 minutes or until crisp. Transfer bacon to paper towel lined plate. Discard bacon grease. Reserve half of bacon for garnish.
Add oil, butter, shallot and jalapeno to pot. Cook over medium heat for 2 minutes. Stir occasionally. Stir in flour and cook for 1 minute, almost toasting contents of pan.
Using whisk, stir in clam juice - bottles and juice from can. Add milk, potatoes, bacon, thyme and parsley and bring to simmer. Continue to stir occasionally. Reduce heat to medium to maintain simmer for 10 minutes or until potatoes are fork-tender.
Season cod fillets with salt and pepper. Add to pot and cook for 3 minutes. Stir in clams and cooked shrimp, cooking for another 2 minutes.
Serve in warmed bowls, garnishing with fresh parsley and bacon. Enjoy!