Creamy, delicious and filled with tender chunks of seafood and veggies, this Country-Style Chowder is a dish worthy of your catch of the day. With bacon, white wine, and our Tackle Box Fish Blend, you know it's going to be REEL good.
Country-Style Seafood Chowder
Prep time: 10 minutes
Cook time: 25 minutes
|Yellow Onion, chopped|
|1 cup||Celery, chopped|
|1 cup||Carrot, chopped|
|3||Garlic Cloves, minced|
|2||Yukon Gold Potatoes, diced|
|2 T||Butter, unsalted|
|1 1/2 cups||Corn, frozen|
|1 cup||Ham, diced|
|1/4 cup||White Wine|
|2 tsp||Lemon Juice|
|2 1/2 tsp||Tackle Box Fish Blend|
|1/4 tsp||Black Pepper|
|36 oz||Evaporated Milk (3 cans)|
|10 oz||Cod, cubed|
|6 oz||Mahi Mahi, cubed|
|8 oz||Shrimp, peeled & halved|
|6 1/2 oz||Clams, canned & undrained|
|1/4 cup||Flat-leaf Parsley, chopped|
- Heat a large stockpot or Dutch oven over medium heat. Add bacon and cook for 3 minutes, stirring frequently.
- Add onion, celery, and carrots, and sauté another 3 minutes. Add garlic, potatoes, and butter. Continue cooking for 5 minutes, then add in frozen corn and ham. Stir well. Deglaze by pouring in white wine and lemon juice, scraping up any browned bits on the bottom of the pan. Season with Tackle Box and black pepper.
- Add evaporated milk and bring chowder to a hard simmer. Simmer for 5 minutes, then add in fish, shrimp, and clams. Continue to simmer for 5 more minutes, or until fish is cooked through.
- Prepare a slurry with cornstarch and 3 tablespoons of cold water. Stir to combine with a fork or miniature whisk. While chowder simmers, slowly add in the slurry, stirring constantly until chowder thickens slightly. Stir in parsley and serve hot.