Truro Fish Chowder

Name: Truro Fish Chowder
Ingredients: 3 ears of corns - kernels removed - 2 cups; 4 TBs butter or margarine; 3 cloves of garlic - diced; 3 jalapeno peppers - seeds removed - finely diced; 1 large onion - 3/4 inch dice; 2 stalks celery - 1/2 inch dice; 1 1/2 lbs yukon gold potatoes (5 small) peeled - 1/2 inch dice; 4 cups fish stock (can replace with chicken or vegetable stock); 1 1/2 lbs ripe plum or other tomatoes seeded - 1/2 inch dice; kosher salt and fresh ground pepper; 1 cup light cream; 3 lbs striped bass with dark meat removed - 2 inch dice; 1/4 cup fresh basil - chopped

13 ingredients

1 steps

Ingredients

3 ears of corns - kernels removed - 2 cups
4 TBs butter or margarine
3 cloves of garlic - diced
3 jalapeno peppers - seeds removed - finely diced
1 large onion - 3/4 inch dice
2 stalks celery - 1/2 inch dice
1 1/2 lbs yukon gold potatoes (5 small) peeled - 1/2 inch dice
4 cups fish stock (can replace with chicken or vegetable stock)
1 1/2 lbs ripe plum or other tomatoes seeded - 1/2 inch dice
kosher salt and fresh ground pepper
1 cup light cream
3 lbs striped bass with dark meat removed - 2 inch dice
1/4 cup fresh basil - chopped

Directions

1

{"0":"In large heavy pot over medium heat melt butter and add garlic - cook for 30 seconds.","1":"Add jalapeno, onion and celery and saute for 8 minutes.","2":"Add corn kernels, potatoes and stock. Turn up heat and bring to a boil and cook for 10 minutes. Potatoes should be soft on the outside and firm on the inside.","3":"Add tomatoes, reduce heat and season stew to taste. Stirring the stew after fish is added should be avoided so this is the best time to season.","4":"Add fish and cook for 5 minutes.","5":"Remove from heat and allow chowder to sit for 10 minutes (fish will finish cooking).","6":"Gently stir in cream and season to taste.","7":"If chowder cools too much reheat, but do not boil.","8":"Garnish with basil.","10":"Note: Fish stock is made with bones and heads of fish simmered for a couple hours with pepper corns, bay leaves, carrots, celery and onions. Skim foam off the top as it forms. Strain stock when finished."}