Hearty Fish Chowder

Hearty Fish Chowder Recipe

Prep & cook time: 60 minutes (8 servings)

YOUR LOCAL FRESH SHOPPING LIST:

• 2 scoops  Spitfire Gourmet Garlic Sweet Tang
• 2 lbs. firm deboned Whitefish
• 4 strips Bacon, chopped
• 2 Yellow Onions, chopped
• ½ cup Flour
• ½ tsp. ground Black Pepper
• ½  tsp. ground Turmeric
• 1 tsp. Thyme
• 1 cup Dry White Wine, Vermouth or Sherry
• 4 cups Chicken Stock (or Broth)
• 1 cup Clam Juice
• ½  tsp. Saffron
• 2 Bay Leaves
• 1 lb. Potatoes (4 large), diced
• 1 cup Heavy Cream
• Tabasco to taste

INSTRUCTIONS:

1. In a large stock pot, saute the Bacon and Onion to transluscent. Stir in the Flour, Pepper, Turmeric & Thyme. Then whisk in the Wine. Cook just until bubbling.
   
   Gourmet Tip:
   Be adventurous with Wines when cooking. A splash often improves complexity and flavor. Just be sure to “cook off” the alcohol for a bit.
2. Turn heat to a medium/low simmer, and add the Chicken Stock, Clam Juice, Whitefish, Saffron, Bay Leaves, Potatoes & Spitfire Gourmet Garlic Sweet Tang. Cook until potatoes are tender. Then stir in the Heavy Cream, and Tabasco to taste.