Recipes
Fish Chowder
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- 4 slices peppered bacon
- 1½ lb. leeks
- 2 celery stalks, diced
- 1 pkg. SEAFOOD BLEND, chopped
- 2 tbsp. butter
- ½ c. dry white wine
- 2 c. chicken broth
- 2 BAY LEAVES
- 1 lb. potato, peeled, diced
- ¼ c. flour
- 1 tsp. seasoned salt
- ½ tsp. pepper
- 2½ c. milk
- 1 lb. white fish, sliced in 1 in. pieces
Instructions:
Cook 4 slices of bacon in a 4 qt. saucepan until crispy. Place on paper towel to drain. Cool, crumble and reserve as garnish.
Trim the bulk of the green and root ends of each leek. Cut leeks lengthwise, rinse, fan and soak in cold water to remove dirt, then slice thin crosswise. Set aside 2 tbsp. chopped DILL for garnish.
Add leeks, celery and chopped SEAFOOD BLEND to saucepan.
Cook in bacon fat until leeks and celery are limp and very soft, about 10 minutes. Stir in wine, broth and BAY LEAVES and bring to a boil.
Add potatoes and continue to cook on low heat for 20 minutes until potatoes are fork tender. Whisk flour, salt, pepper and milk until smooth, stir into soup, and add fish pieces. Turn heat to medium, stir well, and cook for 8 minutes.
Discard BAY LEAVES before serving in bowls. Garnish with reserved DILL and crumbled bacon. Makes 4 servings.
Shenandoah Growers suggests:
An Oregon Pinot Gris would pair nicely with this.