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Accidental Chowder
8 years ago
Ever have one of those evenings when you just open the fridge, start pulling things out, put it together and it comes out amazing?
Accidental Chowder.
In a gallon zip lock bag; add a pound and a half of haddock (cut into 1 inch cubes), and about 1-2 dozen oysters with juice, a 1/4 tsp sea salt, and the same amount of sage.
1/2 Vidalia Onion, diced
1/2 Red Bell Pepper, diced
1 Small can of diced tomatoes and green chiles
1 small can mushrooms (diced after removing from the can)
1 can white potatos (diced -this is getting dicy)
2 Tsp minced garlic
Healthy dose of dried Basil ( About a tablespoon)
About 2 tablespoons of a Cajun/creole spice mix.
Saute everything in butter until the onions are translucent.
Oh...and slice up 2 Andouille sausages into @1" slices and toss in there as well.
(Edit- DOH)
Transfer everything from the pan to a bowl, and make a thick roux with the pan drippings, flour and milk. Transfer this from the pan to a bowl and let sit for 12-15 minutes.
Move everything to a small stock pot, and add about 3/4 gallon of skim milk, a stick of butter, a cup of Sweet Italian Cream coffee creamer, then the contents from the saute` pan.Bring this to a near boil for about 12-15 minutes. Reduce the heat to a strong simmer, add in the fish, oysters, and stir in the roux; let cook for about 20 minutes. Stir in about 1 Tbsp of parsley and Coarse ground black pepper.
Now...it was good as is, but force of habit and upbringing led me to crumble a bunch of Ritz crackers in it, as well as a healthy tablespoon of ketchup.
It came out sweet tasting, with just a slight bite from the pepper and seasoning.
Accidental Chowder.
In a gallon zip lock bag; add a pound and a half of haddock (cut into 1 inch cubes), and about 1-2 dozen oysters with juice, a 1/4 tsp sea salt, and the same amount of sage.
1/2 Vidalia Onion, diced
1/2 Red Bell Pepper, diced
1 Small can of diced tomatoes and green chiles
1 small can mushrooms (diced after removing from the can)
1 can white potatos (diced -this is getting dicy)
2 Tsp minced garlic
Healthy dose of dried Basil ( About a tablespoon)
About 2 tablespoons of a Cajun/creole spice mix.
Saute everything in butter until the onions are translucent.
Oh...and slice up 2 Andouille sausages into @1" slices and toss in there as well.
(Edit- DOH)
Transfer everything from the pan to a bowl, and make a thick roux with the pan drippings, flour and milk. Transfer this from the pan to a bowl and let sit for 12-15 minutes.
Move everything to a small stock pot, and add about 3/4 gallon of skim milk, a stick of butter, a cup of Sweet Italian Cream coffee creamer, then the contents from the saute` pan.Bring this to a near boil for about 12-15 minutes. Reduce the heat to a strong simmer, add in the fish, oysters, and stir in the roux; let cook for about 20 minutes. Stir in about 1 Tbsp of parsley and Coarse ground black pepper.
Now...it was good as is, but force of habit and upbringing led me to crumble a bunch of Ritz crackers in it, as well as a healthy tablespoon of ketchup.
It came out sweet tasting, with just a slight bite from the pepper and seasoning.
-- Lia