Squash, Shrimp & Cod Chowder

Here’s a winter chowder culled and modified from several sources that can warm you while writing or whatever.

Squash and Cod Chowder
4 strips bacon, chopped
1 onion, chopped
1-2 cloves garlic, crushed
2-3 ribs celery, chopped
1/2 sweet pepper (whatever color you like) chopped
1/2 large butternut squash, peeled, seeded, chopped
2 medium potatoes, peeled and chopped
2 T flour
bay leaf
1 tsp thyme
salt & pepper
3 1/2 C vegetable broth
1 bottle (8 oz) clam juice
1 lb cod fillet, cut in pieces
handful of peeled shrimp
1/2 C half & half
1 T butter
A dash of white wine wouldn’t hurt anybody
paprika/thyme/parsley for decoration.

So . . . saute the bacon until almost crisp. Remove from grease, cut up and set aside. To the pan add garlic, onion, celery, and sweet pepper. Saute until softened. Add the squash and potato. Stir. Sprinkle in flour, stir for about a minute. Add bay leaf, thyme, broth and clam juice. Simmer until squash is nearly tender.

Add cod and shrimp. Simmer, covered, for about 4 minutes. It can sit and mind its own business for a bit. When ready to serve, remove bay leaf, add the half & half, butter, reserved bacon, wine if desired, heat to simmer, season to taste. Sprinkle on your herb of choice and serve.

About Pamela Schoenewaldt

Pamela Schoenewaldt, historical novels of immigration and the search for self in new worlds: WHEN WE WERE STRANGERS, SWIMMING IN THE MOON, and UNDER THE SAME BLUE SKY (all HarperCollins).