For entree servings (12 ounces); use just 2/3 recipe for lighter servings
White Seafood chowder with bacon
About 8 gallons
BACON,RAW 12 ounces
BACON FAT,RENDERED 1/2 cup
ONIONS,FRESH,CHOPPED 3 pounds
CELERY,FRESH,CHOPPED 1 1/2 pounds
POTATOES,FRESH,PEELED,CUBED 11 pounds
WATER 3 gallons (for simmering the potatoes)
BUTTER 4 cups
FLOUR, 7 cups
MILK, 4 gallons (may use part 1/2&1/2)
FISH Fillet RAW,2 INCH PIECES, 18 pounds
PEPPER,WHITE,GROUND 1 1/2 tablespoons
Thyme, fresh, 1/4 cup
Parsley, chopped, fresh, 1/2 cup
SALT 1/4 cup
Cook bacon until crisp. Drain; finely chop; set aside to add last. Reserve appropriate amount of bacon fat for use in Step 2.
In the pot in which you will assemble the soup, saute onions and celery in bacon fat about 7 minutes or until golden and tender.
Add potatoes and water to onion-celery mixture; cook until potatoes are almost tender but still firm, about 10 minutes.
Blend butter and flour to form a roux; ladle in 2-3 cups of the potato water to make a slurry, set aside.
Add milk to potato mixture. Heat to just below boiling. DO NOT BOIL.
Add slurry and cooked bacon to milk and potato mixture. Cook until thickened or about 10 minutes.
Add fish, pepper, thyme, parsley and salt to mixture. Simmer 10 minutes. CCP: Internal temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Note baking potatoes become softer and creamier, red/new potatoes hold their shape a bit more; your choice.