A comforting and hearty soup that combines the flavors of New England clam chowder with flounder for a delicious twist. Creamy and flavorful, this soup is perfect for chilly days.
Ingredients: 2 cans chopped clams, drained. 1 pound flounder fillets, diced. 4 slices bacon, diced. 1 onion, chopped. 2 stalks celery, chopped. 2 potatoes, peeled and diced. 3 cups chicken broth. 1 cup heavy cream. 2 tablespoons all-purpose flour. Salt and pepper to taste. 1 tablespoon chopped fresh parsley. 1/2 teaspoon dried thyme.
Instructions: In a large pot, cook diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the pot. Add chopped onion and celery to the pot and cook until softened, about 5 minutes. Stir in diced potatoes and cook for another 5 minutes. Sprinkle flour over the vegetables and cook for 1-2 minutes, stirring constantly. Gradually pour in chicken broth, stirring constantly to prevent lumps. Add chopped clams reserve juice for later, diced flounder, reserved cooked bacon, dried thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes or until potatoes are tender and fish is cooked through. Stir in reserved clam juice and heavy cream. Cook for an additional 5 minutes. Taste and adjust seasoning if necessary. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 25 minutes
Kirtida Kitchen
