This chowder is so easy to make and it is a great belly warming meal I love to serve on a cold winter day. It is creamy and hearty, Mmmmmmm.
We like ours spicy so I use 1/2 teaspoon of the ground chipotle pepper which also gives this chowder a nice touch of smoke.
1 cup chopped onions
2 cloves garlic chopped
2 tablespoons bacon drippings
4 cups water
1/2 cup chopped leafy celery ends
1 pound potatoes, peeled and diced
1 (320 gram) package frozen lobster meat in brine
1 (142 gram) can baby clams with juice
8 ounce whitefish filet, diced
1/4 to 1/2 teaspoon ground chipotle pepper powder
1/4 teaspoon dried thyme
2 cups cream
Melt the bacon drippings in a heavy bottom pot and add the onion and garlic; cook until onion begins to soften.
Add water, celery ends, potatoes, lobster meat with brine juice, baby clams with the juice, whitefish, chipotle pepper and dried thyme; bring to a boil, reduce heat and simmer for 30 minutes or until fish and potatoes are cooked.
Stir in the cream, warm through and serve.
*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.