INGREDIENTS
- 5 lbs chowder fish
- 6 vidalia sweet onion
- 1 bunch celery or celery hearts
- 5 lbs Idaho potatoes
- 1 qt heavy cream
- 1 gal whole milk
- 1 qt light cream or 1/2 & 1/2
- 2 cups of flour
- 4 oz salted butter (1 Sticks)
- 1 lb bacon, cooked
- 1 tbsp fresh thyme or parsley
- ½ tbsp dill
- ½ tbsp savory
- 8 bay leaves
- 2 tsp seasoned salt
- ½ tsp black pepper
- 1 tbsp fresh chives
- ½ bunch cilantro, finely chopped
- 1x 32 oz chicken broth
- 4 cloves fresh garlic, minced
- Chowder crackers (Optional)
- 2 tbsp mushroom seasoning
- 1 tbsp dry cilantro leaves
- 1 tsp dry thymes
- 1 tsp paprika
- 1 tbsp dry chives
DIRECTIONS
- 1.Pre-heat oven to 350 °F.
- 2.Clean and cut potatoes, celery and sweet onion into small square pieces.
- 3.Clean and dice fresh thyme (or parsley), cilantro, chives.
- 4.Prepare spices by mixing dill, savory, seasoned salt, black pepper, mushroom seasoning, dry chives, dry thyme, paprika. Set aside.
- 5.Using a large tefflon non-stick pot, mix milk, heavy cream, light cream (or 1/2 & 1/2). Add potatoes, spices mix from Step 4.
- 6.Cook bacon on cooking sheets for 20 min in oven or until crispy brown. Cut Bacon into small pieces. Set aside.
- 7.Prepare roux by mixing flour and 1×32 oz chicken broth. Whisk until smooth. Empty into large non-stick pot from Step 5.
- 8.Using a large deep frying pan, add butter, fresh garlic. Cook until garlic is golden brown. Add sweet onion, celery, cooked bacon, fresh thyme (or parsley), fresh chives, fresh cilantro. Stir evenly and cook for 2 minutes. Empty cooked ingredients into the large pot from Step 5.
- 9.Cut chowder fish into 1-2 “ pieces.
- 10.Add bay leaves and cook large pot of chowder over low heat, covered with pot cover. After 3 hours, add chowder fish.
- 11.Cook over low heat for another 1-2 hours or when potatoes is soft but not overly cooked. Ready to serve with cut-up scallion, black pepper and chowder crackers (Optional).