Inspired by the traditional Maine Chowder, this Finger Lakes Chowder takes its ingredients from the surrounding waters and countryside. Lake trout, fennel, and sweet corn are only some local ingredients that you could add! Be bold.
Ingredients
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4 Slices bacon, minced
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2 tbsps Butter
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1 Large onion
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1 cup Minced fennel bulb
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2 tbsps Minced fennel fronds
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2 Stalks celery, minced
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2 Carrots, chopped
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1 Cob sweet corn, kernels shaved off the cob
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3 Cloves garlic, crushed and minced
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4 Sprigs thyme
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2 Medium gold potatoes, chopped
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1/4 lb Shrimp
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1/4 lb Lake trout, diced
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1 lb Mussels, cleaned and steamed
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2 cups Dry white wine
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2 tbsps Flour
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1 cup Chicken broth
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1 cup Half and half
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Tabasco sauce
Directions
De-beard mussels, scrub with a brush until clean and place in a pot with 1 C white wine. Cover and cook on high for 5-8 mins. Mussels are done when shells are open. Discard any shells that are do not open. Remove mussels from the pot and take mussel meat from the shells, set aside. Discard shells but save the juice. Pour the juice through a fine sieve to remove and sand and shell. Set aside. Melt butter in sauté pan over medium. Add shrimp, sauté for 2-3 mins and add 1 C wine. Cook for a couple of mins until shrimp is pink. Cool. Peel shrimp and discard shell. Chop shrimp and set aside. Cook the bacon in a large, heavy bottomed pan, over high for a few minutes. Add vegetables and seasonings and thyme, sauté until onions are translucent. Sprinkle flour over vegetables and cook, stirring for a couple of mins until flour has browned. Slowly whisk in reserved wine-water juice from mussels, juice from shrimp and chicken broth, vigorously stirring to prevent lumps. Add the potatoes and simmer for 15 minutes. Stir in half and half and seafood. Simmer for 5-7 mins to cook trout. Sprinkle Tabasco sauce and minced fennel frond on top before serving.
