Seafood and Idaho® Potato Chowder | Idaho Potato Commission

Ingredients

• ¼ pound bacon, diced
• 2 ounces (1/2 stick) unsalted butter
• 2 medium onions, diced
• 2 cloves garlic, chopped
• 8-10 ribs of celery, diced
• ½ cup flour
• 2 tablespoons thyme leaves
• 4 Idaho® potatoes, diced, cooked until just tender
• 1 pound shrimp, cooked, peeled and chopped (16 to 20 count in a pound)
• ½ pound crabmeat, chopped
• ¾ cup heavy cream
• Mussel stock (recipe follows)
• Mussels and clams from stock recipe
• Salt and pepper to taste
• Mussel-Clam Stock:
• 1 onion, chopped
• 4 ribs of celery, chopped
• ¼ cup chopped parsley stems
• 1 cup white wine
• 3 quarts water
• 20-24 mussels, scrubbed clean
• 20-24 small clams, scrubbed clean
• Salt to taste