A hearty and authentic seafood-packed chowder, bound to have you asking for more!
The following recipe was provided by a competitor from Food Network’s Family Cook Off. This recipe has not been tested. If you have made this recipe, make a comment or rate it now.
ingredients
Chowder
Tea Biscuits
directions
Bring potatoes to a boil in fish stock, cook potatoes just until tender. Add fish and simmer just until fish is cooked.
In a large stockpot, sauté onion, celery and pepper in butter until onions are transparent. Add flour to make a roux.
Add cooked potatoes and fish, shellfish, and mussel broth to roux. Add cream, grated carrots and dill. Season with salt and pepper to taste. Simmer until heated through.
Serve in individual bowls, and garnish with fresh sprig of dill and real bacon bits. Serve with fresh biscuits.
Preheat oven to 425 degrees Fahrenheit.
Roll out dough on a floured board.
Cut out biscuits with a round biscuit cutter.
Sprinkle with cheese and dill. Lay onto a parchment lined cookie sheet.
Bake for 10 to 15 minutes.