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

2 tablespoons unsalted butter

Sea salt and fresh ground pepper, to taste

Preparation

Heat a large pot over medium-high heat. Add butter and sausage. Cook for 5 minutes until browned and slightly crisp. Add celery, bell peppers, garlic, and onions to pot. Sauté for 3 to 4 minutes until tender. Sprinkle in flour and cook for 2 minutes, stirring constantly. Slowly pour in broth and milk, stirring to blend well. Add corn, hot sauce, seafood seasoning, and lemon juice. Bring the liquid to a light boil, then lower the heat to a simmer. Cook for 5 minutes while stirring often. Stir in the heavy cream. Adjust seasoning with salt and ground pepper as needed. Place fish and herbs into pot. Let chowder return to a gentle simmer. Cook for about 5 minutes until fish is cooked throughout. Garnish with fresh herbs. Serve warm with crusty bread and extra hot sauce.

Florida Fish, Sweet Corn and Smoked Sausage Chowder

Ingredients

Preparation

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