Fish Chowder Seafood Supper Club

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. In a large pot, over medium heat and add bacon if using. Cook and allow to brown into crisp tidbits. Remove pieces, set aside and leave rendered bacon fat in pot over medium heat.

4. Add butter to pot. Once melted, add onion, leek, fennel and celery. Mix well and continue cooking over medium heat until veggies are sweating, about 5 minutes.

5. Add chopped garlic and dried thyme leaves and mix well.

6. When veggies have softened, add flour and mix well. Cook 3 to 5 minutes without browning flour in order to create a roux.

7. Add broth and bay leaves. Bring to a boil.

8. Add potatoes and reduce heat and simmer soup. Cook potatoes until fork tender but still firm (al dente), about 7 to 10 minutes.

9. Season with salt, white pepper and hot sauce.

10. Ten minutes before serving, add cod and cook slowly over medium heat for about 5 to 6 minutes, or until fish flakes apart easily.

11. Add cream and bring soup back to a simmer.

12. Serve immediately topped with dried parsley and bacon bits. Pairs great with buttermilk biscuits. Enjoy!

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!