Pan-Seared Local Fish with Corn Chowder and Fried Okra – Garden & Gun

Ingredients

• 6 each 6-oz. pieces of favorite local fish, skin removed
• 3 tbsp. oil (vegetable, canola, or peanut)
• Salt and pepper to taste
• 10 ears yellow corn, shucked, kernels cut off cob, cobs reserved
• 3 quarts water
• ½ large yellow onion, peeled and thinly sliced
• 2½ garlic cloves, peeled and sliced
• ½ cup leeks, thinly sliced (use the white part, not green tops)
• 2 cups vegetable stock
• ½ cup cream
• ½ cups cream sherry
• 2 tbsp. salt
• ½ tbsp. Worcestershire
• 1 lb. red potatoes, cut into 2-inch pieces
• 1 cup salt
• ½ lb. pancetta, diced into ¼-inch pieces
• 6 ears corn, kernels cut off the cob
• 1 tbsp. oil (vegetable, soybean, or avocado)
• ½ lb. fresh okra, rinsed and cut into 1-inch pieces
• 1 cup flour
• 3 eggs
• 2 cups bread crumbs
• 1 tsp. salt
• ½ tsp. pepper
• 2 quarts oil (vegetable, canola, or peanut)
• A few sprigs of fresh dill