STRIPED BASS CHOWDER

4280E0EB-DE9B-40E6-9341-2250CAF4DB17_1_201_a

Seafood|Soups and Chowders|Superbly Herby

4C65143A-110C-4525-98A1-8B31A5285CA8_1_201_a

Tracy Coyne - C770B8B1-5A15-428B-B113-AFF4C2BF7A37_1_201_a

Ingredients

1-pound red skinned potatoes, chopped into quarter-size pieces

6 slices bacon

1 large onion, chopped

1 large leek, chopped white and light green parts

1 tablespoon cornstarch

1 tablespoon Dish off the Block Superbly Herby Spice Blend

1 teaspoon salt

1 teaspoon black pepper

1 striped bass filet, about 1 ½ pounds, skinned and cut into big chunks (pieces about the size of half a deck of cards)

4 cups heavy whipping cream

1 cup frozen corn

¼ cup parsley, chopped

Instructions

Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil and cook until the potatoes are fork tender, about 8-10 minutes. Drain and set aside.

While the potatoes bubble away, cook the bacon in a large Dutch oven or soup pot (5-7 quart) over medium high heat until it is crisp. Remove from the pot, chop, and set aside. Leave about 3 tablespoons of the bacon grease in the pot and cook the onions and leeks until soft and fragrant, about 5-6 minutes, stirring frequently.

Add the corn starch and Superbly Herby spice to the pot and stir to coat. Add the fish and cook for about 2 minutes per side until it begins to turn opaque.

Add the cooked potatoes and chopped bacon to the pot along with the cream, salt, pepper, and corn. Bring to a low boil, stirring frequently, and cook for 8-10 minutes until the fish is cooked through and the chunks are flaking apart into smaller pieces.

Stir in the parsley just before serving. Serve with crusty bread or oyster crackers!