Ingredients:

  • 1/2 pound thick-cut bacon, diced
  • 2 tablespoons good olive oil
  • 2 cups yellow onions, chopped
  • 2 cups leeks, white and light green parts, sliced
  • 3 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 1 quart seafood stock or bottled clam juice
  • 1 cup dry white wine (such as Pinot Grigio)
  • 2 cups heavy cream
  • 1 tablespoon Pernod
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound Yukon Gold potatoes, 1/2-inch diced
  • 1 pound monkfish or firm white fish, cut into 1-inch chunks
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound bay scallops
  • 1/4 cup fresh parsley, minced

Instructions:

  1. Place the 1/2 pound diced bacon and 2 tablespoons olive oil in a large heavy bottomed pot. Cook over medium heat for 8 to 10 minutes until the bacon is crisp and brown.
  2. Remove the bacon with a slotted spoon to a plate, leaving the fat in the pot. Add the 2 cups of onions, 2 cups of leeks, and 3 tablespoons of butter to the fat. Sauté over medium heat for 10 minutes until the onions are translucent and fragrant.
  3. Sprinkle the 1/2 cup flour over the vegetables and cook for 2 minutes, stirring constantly with a wooden spoon.
  4. Slowly whisk in the 1 quart seafood stock and 1 cup white wine. Bring the mixture to a boil, then immediately lower the heat and simmer for 15 minutes until the broth is slightly thickened.
  5. Add the 1 pound diced potatoes, 2 teaspoons salt, and 1 teaspoon pepper to the pot. Simmer for about 10 to 12 minutes until the potatoes are tender when pierced with a fork.
  6. Pour in the 2 cups heavy cream and 1 tablespoon Pernod. Stir gently to combine and bring the liquid back to a very low simmer.
  7. Add the 1 pound monkfish chunks, 1/2 pound shrimp, and 1/2 pound bay scallops. Cook for 5 to 7 minutes until the fish is opaque and the shrimp turn pink.
  8. Taste the broth and add more salt or pepper if needed. Stir in the 1/4 cup minced parsley and the reserved cooked bacon.
  9. Turn off the heat and let the pot sit for 5 minutes until the flavors have melded and the temperature is comfortable.
  10. Ladle the chowder into warm bowls. Garnish with an extra sprinkle of parsley and serve immediately with crusty bread or oyster crackers.