Ingredients
Ingredients (Serves 2):
- 1 can Oregon’s Choice Pacific Pink Shrimp
- 1 can Oregon’s Choice Gourmet Albacore
- 1 lb. potatoes, cut into ¾-inch cubes
- 4 slices thick-cut bacon
- 2 tbsp unsalted butter
- 2 cups of diced onion
- 6 tbsp finely diced celery
- 4 tbsp dry white wine
- 1 cup chicken broth
- 1 tsp Old Bay seasoning
- 1 tsp Herbes de Provence
- 1 cup heavy cream (preheated in the microwave)
- 2 tsp chopped fresh chives, for garnish
- Black pepper and red pepper flakes, to taste
Instructions
Cook the Bacon
In a large skillet or saucepan, cook the bacon over medium heat until crisp (about 5 minutes). Remove and set aside on a paper towel-lined plate. Reserve the bacon grease in the pan.
Sauté Vegetables
Add the butter, onion, and celery to the pan. Cook over medium heat, stirring occasionally, until softened but not browned (about 5 minutes).
Deglaze
Pour in the white wine and increase the heat to medium-high. Stir and scrape up any browned bits from the pan. Let the wine reduce by half.
Simmer Potatoes
Add the chicken broth, Old Bay seasoning, Herbes de Provence, and cubed potatoes. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are tender but still hold their shape.
Add Seafood and Cream
Gently stir in the drained Oregon’s Choice Gourmet Albacore and Pacific Pink Shrimp. Preheat the heavy cream in the microwave for about 20 seconds, then add it to the pan. Simmer uncovered over low heat for 8–10 minutes. Season with black pepper and red pepper flakes to taste.
Rest
For best flavor, let the chowder sit covered off-heat for up to an hour to allow the flavors to meld and the broth to thicken slightly. Gently reheat over low (do not boil) before serving.
Serve
Serve hot, garnished with crumbled bacon and fresh chives.