Raging River Seafood Chowder - Dizzy Pig Craft Seasonings
Not a creamy New England chowder recipe, and not a tomato-based Maryland chowder, either. This is different, but I still call it seafood chowder.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Stockpot
- Wooden spoon
- Measuring cup
- Measuring spoon
- Can opener
- Stove
- Mixing bowl
- Serving bowl
- Spoon
- Ladle
- Plate
Ingredients
- 1/4 cup butter
- 2 onions chopped
- Pinch of fennel seeds
- 1 stalk celery chopped
- 3 potatoes diced
- 4 Tbsp all purpose flour
- 1 Tbsp Dizzy Pig® Raging River
- 4 cups chicken stock
- 1/2 pound shrimp shelled, deveined, halved
- 2 white fish fillets
- 1 can baby clams
- 1 carrot diced
- 1 red bell pepper diced
- 1 can corn
- 1/2 cup half and half
- Salt, pepper, Dizzy Pig® Raging River, lime juice to taste
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