Vermilion Bay Fish Chowder

Soups & Stews

Serves 6

Recipe courtesy of The Tabasco Brand Cookbook

Ingredients:

4 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup all-purpose flour
2 cups milk
8 ounce bottle clam juice
1/2 teaspoon dry basil
1/2 teaspoon dry thyme
1/2 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1 lb flounder fillets, cut into 1-inch pieces
2 cups cooked potatoes, cubed and peeled
17 ounce can whole-kernal corn, undrained

Vermilion Bay Fish Chowder

Click image to enlarge.

Method:

In a 4-quart saucepan, melt the butter over medium heat. Add the celery and onion and cook for 5 minutes, stirring frequently, until tender. Stir in the flour and cook for 3 minutes. Gradually stir in the milk and clam juice until smooth. Blend in the basil, thyme, salt, and Tabasco sauce. Gently stir in the potatoes, fish, and corn. Cook for 5 minutes over low heat until the fish flakes easily.