Captain Charlie’s Fish Chowder Recipe

Fish Chowder Cream Base 8 servings

 

Ingredients:

6 medium potatoes

1 white onion

1 clove fresh garlic

3 ears sweet corn

6 stalks celery

6 strips bacon

8 sea bass filets

1 pint whipping cream

4 bay leaves

2 tablespoons salt

2 tablespoons old bay

1 tablespoon pepper

 

Directions:

1. Dice bacon and brown with diced onion and crushed garlic in a small frying pan

2. Cut potatoes to 1 inch cubes, cut corn and celery then combine in a stock pot with 6- 8 cups of water

3. Add cooked bacon with drippings, onion and garlic then bring to a slow rolling boil

4. When potatoes soften and start to break apart add seasoning, fish filets and cream

5. Cook for another ten minuets until the fish starts to break apart, allow to cool and serve

 

Note: you can replace water with fish or chicken stock

 

Fish Chowder Tomato Base8 servings

 

Ingredients:

6 medium potatoes

1 white onion

1 clove fresh garlic

3 ears sweet corn

6 stalks celery

6 strips bacon

8 sea bass filets

1 28 oz can diced tomatoes

4 bay leaves

2 tablespoons salt

2 tablespoons old bay

http://www.beaufortsportfishing.com/

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