Seafood Chowder

1. Pour the oil in a large saucepan and heat over medium heat.
2. Add onion and bacon, and cook for 8 to 10 minutes until the onion is soft and bacon is cooked.
3. Add flour and stir. Cook for another 2 minutes.
4. Then, add the fish stock and bring to a simmer.
5. Add the potatoes and cover the lid. Let it simmer for 10 to 12 minutes so that the potatoes are cooked through.
6. Put the mace, cayenne pepper, and other seasoning in the milk. Stir properly.
7. Tip the fish pie mix into the saucepan. Wait for 4 minutes so that it is brought to a gentle simmer.
8. Add the cream and shellfish. Simmer for another 1 minute.
9. After checking the seasoning, sprinkle the parsley.
10. Serve with the crusty bread.

Trivia

• Chowder may have originated by Breton fishermen who brought the idea to Newfoundland. From there, it spread to Nova Scotia, New England, and New Brunswick.
• Different ingredients and seasonings are added in different varieties of chowder.

Although the most primitive and common ingredient remains shellfish and fish, people like to replace it with meat or poultry in the modern version of chowder.