Summer is almost here, but around the country we’re hearing about rain and snow storms. In our family, that kind of weather can only mean one thing for dinner- SOUP!
Every family has treasured recipes that are passed down from one generation to the next, and the Concannon family is no different. Fisherman’s chowder, a delicious mix of fresh fish, shrimp and scallops, has been enjoyed by many Concannons.
Since salmon season launches this month, this is the perfect time to enjoy this savory chowder. It also makes a great meal on a cool spring evening. If you’re planning a trip to a beach house this spring or summer, keep this recipe in mind when you visit the local seafood market – you can use any selection of freshly caught seafood!
Serve this with a loaf of crusty French bread and a glass of Concannon Conservancy Chardonnay, Selected Vineyards Sauvignon Blanc or Pinot Grigio. Enjoy!
¼ cup diced pancetta
1 cup each diced onion, celery and carrot
1 bay leaf
1 teaspoon fresh thyme leaves
2 cup fish or clam broth
1 pound potatoes, peeled and cut into ½-inch chunks
½ teaspoon salt
1 cup half-and-half
8 ounces skinless cod, salmon, halibut or other flaky white fish fillets, cut into 1 1/2-inch chunks
8 large shrimp, peeled and deveined
8 medium sea scallops, muscles removed
Thyme sprigs for garnish
Pepper or hot sauce
In a soup pot, cook pancetta over medium-low heat until golden. Add onion, celery, carrot, bay leaf and thyme and cook, stirring, until tender, about 10 minutes. Add broth and 2 cups water and heat to boil. Add potatoes and salt; cook until tender, about 15 minutes. Add half-and-half, fish, shrimp, and scallops and cook, covered, without boiling, until seafood is cooked, about 6 to 8 minutes. Ladle into bowls and garnish with thyme sprigs. Add pepper or hot sauce, to taste.