Seanmhathair Seafood Stew recipe:

Ingredients

• 4 red potatoes medium dice
• 4 slices of Bacon cut into lardons
• 1 tbs oil
• 1 onion diced
• 2 stalks of celery diced
• 2 carrots diced
• 2  tbs butter divided
• 1 clove garlic chopped
• 2 bay leaves
• 1 cup corn
• 2 cups low sodium chicken 
• ½ cup white wine
• ¼ cup water
• ½ cup milk
• 6 oz whitefish  
• 8 oz shrimp
• 20 mussels
• Salt and pepper to taste

Preparation

1. In a nonstick soup pot, cook the bacon over medium heat, then remove it from the pan and set aside.
2. Add the olive oil, celery, carrots and garlic to the pan and saute until the celery is tender. 
3. Add flour and let it cook for 3 minutes continuously stirring.
4. Add broth and white wine slowly and stir to make sure the roux dissolves. 
5. Add the potatoes and bay leaves to the pot and cook for about 20 minutes or until the potatoes are tender. Add the milk to the pot as well.
6. Stir in the whitefish, shrimp, mussels, chopped bacon, corn and seasonings, reduce heat to medium low and cook for about 5 minutes longer until the shrimp is pink and the whitefish is done. Do NOT allow the chowder to boil! Add salt & freshly ground pepper to taste.  Stir in a bit more milk if you feel the chowder is too thick. Keep the on the stove on low heat until serving time.

Tags: bacon, butter, Chef K.T. Murphy, chef keith murphy, chef murph, Chef Murph TV, Chef Murphy, Chicken, Chinese, food, Foodist Networks, Global Fusion Americana, onions, Potatoes, Recipes, Seanmhathair Seafood Stew, shrimps