American seafood chowder

Rich and very satisfying, chowder is perhaps the main American soup. At least for homemade American food. A great option for celebrating Christmas with a family.

Ingredients

• 1 kg fresh or frozen vongole shells
• 600 g raw shrimp
• 400 g smoked fatty fish
• 5 medium potatoes
• 400 g frozen corn kernels
• 1 large red bell pepper
• 5-6 celery stalks
• 2 large onions
• 2 cloves of garlic
• 500 ml cream, 30-38% fat
• butter
• salt, freshly ground black and white pepper

Directions

1. Disassemble the smoked fish into pieces, removing the bones and skin that need to be preserved. Peel the shrimp, do not discard the shells. Rinse the shells in plenty of water, discard all open ones, they are spoiled.
2. Place the shrimp shells in a large heavy-bottomed saucepan and fry until red. Pour 2 liters of water, add fish leftovers, salt, bring to a boil, cook for 30 minutes, strain.
3. Finely chop the onion, celery and bell peppers, fry in butter over medium heat, 15 minutes. Peel the potatoes and garlic, cut into medium cubes, add to the onion, fry for 2-3 minutes.
4. Put the vegetables in the broth, put the fish, bring to a boil, cook over low heat for 15 minutes. Add shrimp and shells, as well as corn, pepper, cook for 5 minutes.
5. Pour in the cream, bring to a boil. Set aside 1/3 of the shellless soup in a bowl and puree with a blender, then return to the saucepan. Season with salt and pepper and serve hot.