photo credit: Justin Messerschmidt
ingredients for chowder
- 6 slices bacon, chopped
- 12 oz. Rogue Hazelnut Brown Nectar
- 2 medium onions, chopped
- 3 large Leeks chopped
- 1 1/2 pounds russet (baking) potatoes
- 2 celery ribs, chopped
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- a 10-ounce package frozen sweet corn
- 2 teaspoons cornstarch
- 1 1/2 cups half-and-half or milk
- 1 to 2 teaspoons Worcestershire sauce
- 2 pounds smoked amber jack recipe follows
- 3 tablespoons minced fresh parsley leaves or fresh dill
ingredients for smoked amberjack and rub
- 2 pounds fresh Amberjack filets
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 teaspoon dry mustard
directions for smoking amberjack
Combine all dry ingredients for rub and liberally season both sides of filets with the rub. Refrigerate in glass dish overnight. Prepare your smoker for a cooking temp of 180-200. Smoke fish for about 4 hours. or until it pulls easily apart.
directions for assembling chowder
In a dutch oven cook bacon over moderate heat, stirring, until crisp. De-glaze pan with beer. Add onions and leeks cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add sweet corn and simmer, covered, 5 minutes.
In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. Stir in parsley or dill. Then bake in oven at 350 degrees for 1 hour. Soup can be made 2 days ahead. Reheat gently.
Suggested Pairing: Rogue Hazelnut Brown Nectar
