Serves 6
Recipe courtesy of The Tabasco Brand Cookbook
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Vermilion Bay Fish Chowder Click image to enlarge. |
In a 4-quart saucepan, melt the butter over medium heat. Add the celery and onion and cook for 5 minutes, stirring frequently, until tender. Stir in the flour and cook for 3 minutes. Gradually stir in the milk and clam juice until smooth. Blend in the basil, thyme, salt, and Tabasco sauce. Gently stir in the potatoes, fish, and corn. Cook for 5 minutes over low heat until the fish flakes easily.