Savory Seafood Chowder – serves 6
- 1/4 c butter
- 1 medium onion
- 1-1/2 teaspoon Feisty Fish Rub
- 1/4 c flour
- 1 stalk celery sliced
- 1 carrot sliced
- 1 pound redskins peeled or scrubbed and cubed
- 1/2 c chopped corn
- 5 cups seafood or chicken broth
- 1/2 c white wine
- 8 oz. wild cod cut into chunks
- 12 shrimp peeled and deveined
- 6.5 oz. chopped clams
- 2 cups heavy cream
- 1 tablespoon fresh parsley chopped
- spring of fresh thyme
Put broth, carrot, celery, potatoes and wine in stock pot and bring to boil. Reduce heat and simmer 10 minutes. Saute onion in butter until tender. Add flour and Feisty Fish Rub, cook for 2 to 3 minutes and then stir into broth and veggies. Add seafood and cream to broth and cook until fish is flaky and potatoes are tender, about 8 to 10 minutes. Season with fresh ground pepper. Stir in parsley and garnish with a sprig of fresh thyme.
Serve with warm crusty whole grain bread and butter.
