Florida Fish, Sweet Corn and Smoked Sausage Chowder

servings 5

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Ingredients

½ pound fresh Florida finfish (grouper, mahi, snapper, etc..) cut into bite-sized chunks

2 cups fresh Florida sweet corn kernels

½ cup Florida celery, diced small

1 cup Florida sweet bell peppers (assorted colors), diced small

1 cup onion, diced small

2 tablespoons fresh garlic, chopped fine

1 pound smoked sausage, sliced into bite-sized pieces

3 tablespoons all-purpose flour

2 to 3 cups vegetable or seafood broth

2 cups whole milk

1 cup heavy cream

2 tablespoons fresh herbs (thyme and parsley), chopped fine (plus more for garnish)

2 lemons, juiced

½ teaspoon Florida hot sauce, or to taste

1 teaspoon all-purpose Florida seafood seasoning blend (your favorite)

2 tablespoons unsalted butter, for cooking

Sea salt and fresh ground pepper, to taste

Preparation

Heat a large pot over medium-high heat. Add butter and the smoked sausage. Cook the smoked sausage for about 5 minutes until a bit charred and crispy. Add the celery, peppers, garlic and onions and sauté for another 3 to 4 minutes. Sprinkle in flour and cook for 2 minutes. Slowly incorporate broth and milk and stir to blend. Add fresh corn, hot sauce, seafood seasoning and lemon juice. Bring to a light boil and reduce the heat to a simmer. Continue cooking for 5 minutes, stirring frequently. Add the heavy cream and stir to combine. Taste and adjust seasoning with salt and fresh ground pepper. Add the fresh fish and chopped herbs. Stir ingredients. Let the chowder come back to a simmer. When the fresh fish is cooked throughout (about 5 minutes), it will be ready to serve. Garnish with fresh herbs and serve warm with crusty bread and extra Florida hot sauce.

Florida Fish, Sweet Corn and Smoked Sausage Chowder

Ingredients

Preparation

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