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Ingredients 1 ½ lbs of white fish (you pick – fresh or salt-water variety haddock, cod, tilapia, pickerel,
etc)1 T of WildCheff
Seafood BlendWildCheff
Lemon/Pepper Blend3 large all-purpose or red potatoes, diced1 Large sweet onion, diced3 Stalks of celery, sliced lengthwise and then diced6 Strips of smoked bacon, diced1 C of Sweet corn kernels (fresh or frozen)1 – 32 oz Container of organic chicken broth or seafood
stock2 C of Half-in-half
or light cream¼
C of White wine (the kind that is worthy of drinking)2 T of ButterOlive oil Salt & pepper to taste
Directions
Place diced bacon into a large Dutch oven or pot, over medium heat and cook until bacon gets
crispy. Remove with slotted spoon and set aside. Place onions,
celery and potatoes into pan and season with salt and pepper, as well as WildCheff Seafood Blend. Cook veggies
while stirring frequently for 4-5 minutes. (Add olive oil to pan if needed during this process) Deglaze pan with wine and cook for approximately 1-2 minutes, and then pour in the chicken broth. Lightly
season both sides of fish with desired amount of WildCheff Lemon/Pepper. After broth comes to a good simmer,
place fish filets over the veggies and sprinkle bacon bits, and corn into the chowder. Cover pan and let simmer until fish
is cooked. Pour milk or cream into broth and gently stir in, then finish by adding butter. Shut off heat and cover; allowing
a few minutes for butter to melt into broth and for the chowder to rest so flavors to meld together.
Serve in chowder
or soup bowls with chowder crackers or warmed crusty bread.
Serves 6
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