Butterfish Chowder Recipe

1. 1

   Season the butterfish with the Essence and set aside.

2. 2

   In a medium, heavy stockpot, cook the bacon over medium-high heat till just crisp and the fat is rendered, about 4 min.

3. 3

   Add in the onions, celery and bell pepper, salt and cayenne, and cook till soft, about 3 min.

4. 4

   Add in the garlic, and cook, stirring, for 30 seconds.

5. 5

   Add in the potatoes and stock and simmer for 5 min.

6. 6

   Add in the corn and simmer for 5 min.

7. 7

   Add in the half-and-half, and bring to a boil.

8. 8

   Add in the butterfish, lower the heat, and simmer till the fish flakes, about 10 to 15 min.

9. 9

   Stir in the parsley and serve warm in soup bowls.

10. 10

    This recipe yields 6 servings.

No additional tips available.