seafood chowder

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 2 medium yellow onions (approx 10 oz)
• 1/2 c white wine
• 1 c clam juice
• 4 c water
• 3 red potatoes (approx 12 oz)
• 1 tsp dried thyme (or 1 tbsp fresh)
• 2 bay leaves
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 1 1/2 c cream
• 1 lbs shelled and de-veined shrimp- thawed or fresh
• 1 lbs scallops- thawed or fresh
• 2 lbs white fish (I used snapper but any firm, non-oily fish works)
• 1 1/2 tsp salt (to taste preferences)

Hardware

• 8 qt dutch oven or stock pot

Directions

1. Mise en place
   1. Peel and dice onions.
   2. Chop potatoes into approximately 3/4 inch cubes.
   3. Chop seafood into approximately 1 1/2 inch chunks.
   4. Measure out spices into single bowl, including bay leaves.
2. Heat dutch oven to medium high.
3. Add in butter and olive oil.
4. Immediately add in onions then stir to coat. Periodically stir until onions start to pick up a golden brown hue. 5-6 minutes.
5. Add in wine and let boil for 2-3 minutes or until wine is reduced by half.
6. Add in potatoes, spices, clam juice, and just enough water to cover the potatoes. 2-4 cups, depending on cooking vessel. Set to a light boil for 10 minutes or until the potatoes are almost done.
7. Microwave cream until it is steaming but not quite boiling.
8. Add fish to dutch oven then pour in cream. Stir to combine then turn stove to low or until no longer bubbling.
9. Allow seafood to poach for 10 minutes or until just cooked through.