Breakwater Restaurant’s Winning Chowder |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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Ingredients:
4 slice(s) applewood smoked bacon, chopped and cooked |
1 tablespoon(s) sherry |
1 tablespoon(s) apple cider vinegar |
1 tablespoon(s) old bay seasoning |
1 tablespoon(s) cajun seasoning |
32 ounce(s) seafood stock |
1 pint(s) heavy cream |
1 pint(s) half and half |
1 pound(s) red potatoes, chopped, skin on |
4 leeks, white part, diced |
1 cup(s) fresh corn, cut off the cob |
1 1/2 pound(s) fillets of tilefish, grouper, wahoo, or other white-fleshed fish, bloodline removed, cut into chunks |
1 pound(s) backfin crab meat |
salt and fresh ground black pepper to taste |
Directions:
1. Combine
2. sherry, vinegar, seasonings and seafood stock in a heavy stockpot. Cook on low heat and slowly add cream and half and half.
3. potatoes and leeks. Keep on low. When potatoes are about halfway done, add corn. When potatoes are 3/4 done, add fish.
4. crabmeat at the very end and season with salt and pepper.
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