This weekend is going to be wet with rain and I am almost ready to guarantee there will be a Spring Chill in their too. The rain is great for helping to get things done inside the house at this time of year. While we are cleaning out closets and reorganizing for Spring and Summer there will be a big pot of chowder brewing on the stove!
This month all seafood was on sale here at Munroe Dairy and I made sure to take full advantage of it. Throughout the month we had pasta and shrimp, broiled and baked fish. This leaves me with some awkward portions of seafood left in the freezer that is not quite enough for two meals and a bit more that what is needed for one. There is enough to combine it all together in a big pot and make some Chowder.
Ingredients:
This is the recipe that was one the April flyer. Interpretations are welcome and encouraged!
1 slice of Apple Wood Smoked Bacon
1 Yellow Onion (Chopped)
1 Clove of Garlic (Crushed)
2 - 3 Stalks of Celery (Chopped)
1 TBSP Flour
1 Tbsp of Butter
Sea Salt & Ground Pepper to taste
1 Tbsp of Dried Dill or 2 TBSp of Fresh Dill
6 Cups of Munroe Dairy Milk
1 1/2 Cups of Frozen Whole Kernel Corn
6 small Narragansett Potatoes (Diced 1/4")
1 lb of White Fish (Cod, Haddock, or both) Cut into bite sized pieces
1/2 lb of Shrimp Deveined with shells intact
Directions:
Cut one slice of Apple Wood Smoked Bacon into 1/4 inch pieces and cook in the bottom of the stock pot, 8qt or larger.
Remove the cooked bacon and set to the side, either in a clean bowl or on a paper towel to drain.
Over medium heat gently sautee chopped onions in the bottom of the pot using the remaining fat from the bacon. Once the onion is almost sweated (clear), add the minced clove of garlic and celery.
Once the onion/ garlic/ celery are cooked, add a tablespoon of flour in the bottom of the pot until the flour turns a light tan/ brown with a nutty scent, stirring to keep the roux from burning. Once finished remove from the heat and spoon the contents from the bottom of the pot and transfer to a small bowl.
In the pot slowly warm the milk and cubed potatoes over medium heat, careful not to scorch the milk. Cook the potatoes until they are soft and easily pierced with a knife (5 minutes.) Add the fish to the pot and continue to cook over medium heat.
Add back the bacon and onion mix. Sir occasionally carefully to make sure the pot does not come to a boil. Cream or 1/2 and 1/2 can be added for extra thickness. Add salt and pepper, fresh or dried dill and a small amount of butter. Simmer on low for 20 minutes.
Add the deveined whole shrimp with shells and tails still intact (for flavor.) You can either wrap the shrimp in a sack of cheese cloth, single ply, or just fish them out with a spoon after they have cooked. Poach the shrimp for 5 to 7 minutes or until the shrimp are pink and the bodies have curled in.
Add frozen whole kernel corn and cook for another 5 minutes.
Remove shrimp, peel and chop. Add back the pot.
Serve in warm bowls and garnish with fresh dill.
