How To Make Fish & Spring Vegetable Chowder - Best Recipe | Charleston Magazine

Name: How To Make Fish & Spring Vegetable Chowder - Best Recipe | Charleston Magazine
Ingredients: For the base:; 3 Tbs. unsalted butter; 1 heaping cup diced yellow onion; 1 heaping cup diced celery; 1 leek (white and pale green part only), cleaned and thinly sliced, about 1 heaping cup; 2 cloves garlic, minced; Kosher salt; Freshly ground pepper; 1/4 cup white rice; 5 sprigs thyme; 1 bay leaf; 1 cup dry white wine; 6 cups fish stock; 1 cup heavy cream; To serve:; 6 to 8 oz. diced beeliner snapper (from the scraps saved from the whole fish); 3 cups spring vegetables (see chef’s note below); 3 Tbs. thinly sliced flat-leaf parsley; 3 Tbs. snipped chives; 2 tsp. minced tarragon; 1 tsp. minced dill; 1 lemon, cut into 6 wedges; Thick slices of sourdough bread, toasted

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Ingredients

For the base:
3 Tbs. unsalted butter
1 heaping cup diced yellow onion
1 heaping cup diced celery
1 leek (white and pale green part only), cleaned and thinly sliced, about 1 heaping cup
2 cloves garlic, minced
Kosher salt
Freshly ground pepper
1/4 cup white rice
5 sprigs thyme
1 bay leaf
1 cup dry white wine
6 cups fish stock
1 cup heavy cream
To serve:
6 to 8 oz. diced beeliner snapper (from the scraps saved from the whole fish)
3 cups spring vegetables (see chef’s note below)
3 Tbs. thinly sliced flat-leaf parsley
3 Tbs. snipped chives
2 tsp. minced tarragon
1 tsp. minced dill
1 lemon, cut into 6 wedges
Thick slices of sourdough bread, toasted