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Description
Homemade Fish Chowder in a Bread Bowl.

RECIPE
Fish Chowder

Ingredients

Chowder

2 tbsp butter
1 cup thinly sliced onions
3/4 cup diced celery
3 cloves minced garlic
2 tbsp flour
2 cups chicken stock
3/4 diced carrots
2 cups raw potatoes
1 tsp dried basil
2 tsp dried parsley
1 tsp of Old Bay spice
Salt and pepper to taste
1 lb uncooked fish fillets cut into bite sized pieces (such as haddock, sole, or basa)
1 cup chopped mussel meat
1 cup cooked small shrimp
1 1/2 or 2 cups of warmed milk
1 tbsp Parmesan cheese

Bread Bowls

2 tsp active dry yeast
1 1/4 cups warm water
1 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups flour
2 tbsp oil

Cooking Instructions

Chowder

1. Melt butter in a large saucepan and add in onions, celery and garlic and cook, stirring often until transparent. Then add in flour, continuing to stir for about 2 minutes.
2. Pour in chicken stock afterwards adding in carrots, potatoes, dried basil, dried parsley, and old Bay spice bringing to a boil. Cover and simmer until vegetables become tender.
3. Add in uncooked fish fillet pieces, covering saucepan and simmering until for about 10 minutes fish begins to flake.
4. Add in mussel meat, shrimp and pour in the milk; heat through only. Afterwards, sprinkle with Parmesan cheese and mix into chowder. Season to taste with salt and pepper.

Bread Bowls

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture, oil and flour. Combine to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 400. Punch dough down. Divide and shape into six balls. Place 3 inches apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Bake 25 minutes longer or until golden brown. Remove from pans to wire racks to cool.
4. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a ¼ inch shell (discard removed bread or save for another use).

*Makes about 6 servings;
** Other fish or seafood can be added in or substituted.

LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!

Description
Homemade Fish Chowder in a Bread Bowl.

RECIPE
Fish Chowder

Ingredients

Chowder

2 tbsp butter
1 cup thinly sliced onions
3/4 cup diced celery
3 cloves minced garlic
2 tbsp flour
2 cups chicken stock
3/4 diced carrots
2 cups raw potatoes
1 tsp dried basil
2 tsp dried parsley
1 tsp of Old Bay spice
Salt and pepper to taste
1 lb uncooked fish fillets cut into bite sized pieces (such as haddock, sole, or basa)
1 cup chopped mussel meat
1 cup cooked small shrimp
1 1/2 or 2 cups of warmed milk
1 tbsp Parmesan cheese

Bread Bowls

2 tsp active dry yeast
1 1/4 cups warm water
1 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 to 3 cups flour
2 tbsp oil

Cooking Instructions

Chowder

1. Melt butter in a large saucepan and add in onions, celery and garlic and cook, stirring often until transparent. Then add in flour, continuing to stir for about 2 minutes.
2. Pour in chicken stock afterwards adding in carrots, potatoes, dried basil, dried parsley, and old Bay spice bringing to a boil. Cover and simmer until vegetables become tender.
3. Add in uncooked fish fillet pieces, covering saucepan and simmering until for about 10 minutes fish begins to flake.
4. Add in mussel meat, shrimp and pour in the milk; heat through only. Afterwards, sprinkle with Parmesan cheese and mix into chowder. Season to taste with salt and pepper.

Bread Bowls

1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture, oil and flour. Combine to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes.
3. Preheat oven to 400. Punch dough down. Divide and shape into six balls. Place 3 inches apart on two greased baking sheets. Cover with a kitchen towel; let rise in a warm place until doubled, about 15 minutes. Bake 25 minutes longer or until golden brown. Remove from pans to wire racks to cool.
4. Cut a thin slice off the top of bread. Hollow out bottom half, leaving a ¼ inch shell (discard removed bread or save for another use).

*Makes about 6 servings;
** Other fish or seafood can be added in or substituted.

LET ME KNOW IF YOU MAKE THE RECIPE AND HOW IT TURNS OUT FOR YOU.
IF YOU RUN INTO ANY TROUBLE WHILE MAKING IT OR HAVE ANY QUESTIONS, COMMENTS OR CONCERNS, PLEASE FEEL FREE TO MESSAGE ME!