Cracker Barrel
Instead of bacon, this rich and creamy chowder is finished with decadent cubes of smoked Cheddar. It’s sophisticated enough for a dinner party but also ideal for a comforting night in.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at crackerbarrel.ca.
Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Mixing bowl
- Skillet
- Spatula
- Serving bowl
Ingredients
- 1/3 cup (75 mL) butter, divided
- 2 stalks celery, diced
- 1 onion, diced
- 1/2 cup (125 mL) diced red bell pepper
- 2 cloves garlic, minced
- 2 tbsp (30 mL) finely chopped fresh thyme
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 3 tbsp (45 mL) all-purpose flour
- 1 bottle (236 mL) clam juice
- 2 cups (500 mL) whole milk
- 1/2 cup (125 mL) heavy or whipping (35%) cream
- 1 1/2 cups (375 mL) diced Yukon Gold potatoes
- 2 bay leaves
- 2 tsp (10 mL) Old Bay seasoning
- 8 oz (250 g) cod fillet, cut into 1-inch (2.5 cm) chunks
- 8 oz (250 g) bay scallops
- 8 oz (250 g) tails-removed deveined peeled medium shrimp (16–20 count)
- 1 Cracker Barrel Smoked Cheddar Block (340 g), divided
- 24 slices baguette
- 2 tbsp (30 mL) mayonnaise
- 2 tsp (10 mL) Dijon mustard
- 2 tbsp (30 mL) finely chopped fresh chives
- Pinch freshly grated nutmeg
